Black Bean and Corn Salad

Submitted by Leslie in Texas

"I got this recipe recently from a friend who served it with King Ranch casserole. Everyone loved it and the eight of us finished it off at that meal! It's very tasty, easy to make, and is a colorful salad that goes well with any Mexican-themed menu or grilled meat. Prep time does not include chilling time."

 

• Ready In: 27mins
• Ingredients: 12
• Serves: 8

ingredients

• 1⁄4 cup balsamic vinegar
• 1⁄4 cup cider vinegar
• 1 tablespoon brown sugar
• 1 1⁄2 teaspoons lime juice
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon salt
• 1 garlic clove, minced
• 1 cup frozen corn kernels, thawed
• 1 cup diced red bell pepper
• 3⁄4 cup onion, diced
• 1⁄3 cup cilantro, chopped
• 1 (15 ounce) can black beans, rinsed and drained

directions

1. Bring first seven ingredients (vinegars through the garlic) to a boil; reduce heat and simmer 2 minutes, or until sugar is dissolved.
2. Combine remaining ingredients in a serving bowl.
3. Pour dressing over and stir to combine everything well.
4. Cover and chill at least one hour before serving.

Reviews

[DDW]

Great side for Fajitas! Quick and easy and I loved the combination of flavors. I used green onions because that is what I had on hand and canned corn instead of frozen. I think some diced, fresh tomatoes would be a good addition to this salad. This one is a keeper!

 

[Roxygirl in Colorado]

I was looking for a quick corn bean salad to accompany teriyaki salmon and quesadillas for the kids. This was so fast to stir up, since you didn't have to make the dressing separately. I liked the combo of vinegars and the brown sugar adds nice zesty flavor with the cumin. I also added some chopped tomato. Thanks Leslie, for another terrific recipe! Roxygirl

 

[SusieQusie]

Just loved it! The presentation was beautiful with all the colors and textures and the sweet/sour marinade was perfect! I replaced the red peppers with grape tomatoes and carrot slices to suit personal tastes and upped the corn amount just to empty a partial bag in my freezer. Next time, I may toss in a few sliced jalpenos to satisfy the hot-heads. Definitely goes in my to-make-again file. Thanks for posting!

 

[Chicagopm]

I made this for a little dinner party over the weekend. This was colorful, refreshing and very tasty too! The end product reminded me a lot of "Texas Caviar" but without all of the fuss! I definitely will be making this one again!! Thank you for sharing this tasty LOW FAT recipe!

 

[Merlot]

This is a great side dish that I served with burgers. It's colorful and makes for a pretty presentation. The dressing was right on for the veggies. I like the fact that it can be made ahead of time. Thanks for ANOTHER great recipe, Leslie in Texas.