In trying to eat healthier I have been trying to incorporate beans into our diet more. I have been playing with cooking my own beans – like my earlier recipe for cooked black beans. I have also made my own homemade re-fried beans! This recipe for black bean and corn salad came from one of my bean soaked weekends many falls ago. I happened to have pre-soaked black beans on hand. We were having tacos that night and I wanted a salad to go along with dinner but was not in the mood for another green salad. Thus a new recipe was born.
Black Bean and Corn Salad
For Salad:
¾ bag frozen white corn, thawed
½ red onion, diced
1 tomato, seeded and chopped
1 green bell pepper, seeded and chopped
16 ounces (1 can) black beans, drained and rinsed
For Dressing:
3 tbsp. olive oil
3 tbsp. red wine vinegar
1 glove garlic, minced (I use a garlic press)
1 tsp. sugar
Kosher salt & pepper to taste
Fresh lemon juice to taste
- Mix all salad ingredients together
- Whisk dressing ingredients together in a small bowl
- Slowly pour dressing over salad, gently stir to combine
- Serve at room temperature or chill and serve cold
Black Bean and Corn Salad
Ingredients
- FOR SALAD::
- ¾ bag frozen white corn thawed
- ½ red onion diced
- 1 to mato seeded and chopped
- 1 green bell pepper seeded and chopped
- 16 ounces 1 can black beans, drained and rinsed
- FOR DRESSING::
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 1 glove garlic minced (I use a garlic press)
- 1 tsp. sugar
- Kosher salt & pepper to taste
- Fresh lemon juice to taste
Instructions
- Mix all salad ingredients together
- Whisk dressing ingredients together in a small bowl
- Slowly pour dressing over salad, gently stir to combine
- Serve at room temperature or chill and serve cold