black bean and corn salad
(1 rating)
I got this recipe in a recipe exchange years ago. It's a great, refreshing side dish on a hot summer day!
(1 rating)
yield
6 to 8
prep time
45 Min
method
No-Cook or Other
Ingredients For black bean and corn salad
- SALAD INGREDIENTS:
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314-oz cans, black beans, drained and rinsed
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1 lbfrozen white corn, thawed
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1/2 cminced red onion
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1/2 cchopped green onion
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2 cchopped, ripe tomatoes
- VINAIGRETTE INGREDIENTS:
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1dried ancho chili, re-hydrated in water for 45 min. seeds removed and finely chopped.
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1/3 cseasoned rice vinegar
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1 tspsugar
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1/3 cfreshly squeezed lime juice
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1/2 tspsalt
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1/2 tspmedium grind black pepper
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1/3 clight olive oil
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1 bunchfresh cilantro, finely chopped, reserve some for garnish
How To Make black bean and corn salad
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1Combine salad ingredients except tomatoes. Mix Vinaigrette and add to salad. Fold in tomatoes. Garnish with extra cilantro. Serve at room temperature.
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2May be stored overnight in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black Bean and Corn Salad:
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