Prep 15 mins
Cook 0 mins
Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.
- 78.07 ml olive oil
- 29.58 ml fresh lime juice
- 14.79 ml red wine vinegar
- 1 garlic clove, minced
- 7.39 ml ground cumin
- 7.39 ml dried oregano
- salt, to taste (I having high blood pressure skip it totally)
- 1.23 ml sugar
- 0.59 ml black pepper
- 425.24 g can black beans, rinsed and drained
- 425.24 g can corn, rinsed and drained (fresh grilled is best)
- 177.44 ml red onion, chopped
- 118.29 ml tomatoes, diced
- 118.29 ml sweet red pepper, chopped
- 2 jalapenos, seeded-and finely chopped
- 59.14 ml fresh cilantro (I like to mix all three) or 59.14 ml parsley (I like to mix all three) or 59.14 ml basil, finely chopped (I like to mix all three)
- In a large bowl, combine salad ingredients.
- In a small bowl whisk together dressing ingredients.
- Pour over the bean mixture and toss until all ingredients are coated.
Excellent - I use as a salad or main course :) I double dressing and add a large can of rinsed black beans and 8oz cooked pasta (mini farfalle) - might also be good with rice. Yummy! Served at a potluck and none left; also serving for Thanksgiving.
Absolutely loved it! Pre-made it for a camping trip, I had to heat it a little because the oil hardened but it was no problem.
This is fantastic. I've made it many times. The only reason I have given 4 stars instead of 5 is because I think the amount of salt called for is excessive, even after the flavors are allowed to meld. Every time I've made it, I've always halved the amount of salt, but even with only half the amount, I've still found it to be too salty. From now on, I will reduce the amount of salt even further, and just add more later if needed. This is a great salad, though, and I plan to continue to make it often.