Corn & Black Bean Casserole

Submitted by Kizzikate

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

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 10

ingredients

• 2 cups frozen corn kernels, cooked
• 1 cup diced red bell pepper
• 1⁄2 cup sliced green onion
• 1⁄4 cup fresh cilantro, chopped
• 1 (14 ounce) can black beans, rinsed & drained
• 1⁄4 cup red wine vinegar
• 1 teaspoon granulated sugar
• 2 teaspoons canola oil
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1 dash salt

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.

Reviews

[bojmom]

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!

 

[MathMom.calif]

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.

 

[Redsie]

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