Black Bean, Corn and Tomato Salad

Submitted by Laura Tarumian

"This one is easy and quick to make, healthy and very tasty. Great to take to work or to a picnic. It's from Homemakers magazine. Tastes great when served with tortilla chips too!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 (540 ml) can black beans, drained & rinsed
• 1 (341 ml) can corn kernels, drained & rinsed
• 8 -10 cherry tomatoes (halved or quartered)
• 4 green onions, sliced
• 1 sweet red pepper, diced
• 1⁄4 cup fresh coriander, chopped

• Dressing

• 1⁄4 cup olive oil or 1/4 cup any vegetable oil
• 2 tablespoons red wine vinegar
• 1 garlic clove (crushed or minced)
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1⁄2 teaspoon granulated sugar
• 1⁄2 teaspoon black pepper
• hot pepper sauce (optional)

directions

1. Combine all dressing ingredients in a small bowl and whisk together till well blended.
2. Set aside.
3. Combine remaining ingredients in a big bowl.
4. Add dressing to the big bowl and toss well.

Reviews

[Susie D]

Other than using frozen corn I made no changes. I served this with chicken tacos for a quick lunch and we snacked on the rest with chips. The salad has great flavor and is very colorful. I agree it would be a nice picnic item. Thank you for sharing your recipe! *reviewed for Pick A Chef Spring 2007*

 

[HDMac]

I give this an A +. We really enjoyed this salad. Nice texture and flavor. GREAT side dish! Thank you!! This is now in my favorites file!