Corn & Black Bean Casserole

Total Time
45mins
Prep 15 mins
Cook 30 mins

Another potluck favorite. Doubles easily, & travels well. From Cooking Light Magazine.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
  2. Whisk together remaining ingredients: toss with bean mixture.
  3. Cover & chill at least 1/2 hour.
Most Helpful

I made this tonight and it was wonderful! So easy and so tasty on a warm spring day. I left out the red bell pepper and onions since we don't like them, but added some already cooked chicken. I used canned organic corn (1 1/2 cans) instead of frozen since that is what I had on hand. It was nice to not have to cook the corn. :) I also used Splenda in place of the sugar. I will definitely be making this one again!

bojmom March 25, 2009

This is a nice salad. Very colorful and pretty with mild seasonings. Easy and quick to make and perfect for take-along to a picnic or BBQ. I liked this and will make it again.

MathMom.calif July 04, 2007

Prepared this last night and had it for lunch today. Very filling and very tasty! Thanks Kizzikate!

Redsie June 20, 2007