Black Bean and Corn Salad ( Dip )

Submitted by Rita1652

"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."

 

• Ready In: 15mins
• Ingredients: 16
• Serves: 6-8

ingredients

• Dressing

• 1⁄3 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons dried oregano
• salt, to taste (I having high blood pressure skip it totally)
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon black pepper

• Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, rinsed and drained (fresh grilled is best)
• 3⁄4 cup red onion, chopped
• 1⁄2 cup tomatoes, diced
• 1⁄2 cup sweet red pepper, chopped
• 2 jalapenos, seeded-and finely chopped
• 1⁄4 1/4 cup parsley (I like to mix all three) or 1/4 cup basil, finely chopped (I like to mix all three)

directions

1. In a large bowl, combine salad ingredients.
2. In a small bowl whisk together dressing ingredients.
3. Pour over the bean mixture and toss until all ingredients are coated.

Reviews

[Jane S.]

The beans in the photo for this recipe appear to be KIDNEY beans. Not black beans.

 

[GeeWhiz]

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.

 

[MoJo423]

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.

 

[faerychic]

This was exellent! Only chages I made were omit the oregano and sugar and used balsamic vinegar. We ate it with tortilla chips like a salsa. My sister made a salad with the left overs (chicken, lettuce, ranch and salsa) and said it made a tasty salad. Will definitely make it again!

 

[Heavens Kitchen]

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.