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BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad, a side dish that is low fat, colorful, full of veggies, and is coated with a delicious red wine, garlic, and olive oil dressing.
Course Salad, Side Dishes
Cuisine Tex Mex
Keyword Bean and Corn Salad, Black Beans, Salad, Side Dishes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 people
Calories 350kcal
Author pamelashank2015

Equipment

  • medium size saucepan
  • whisk
  • 1 cup measuring cup
  • kitchen knife
  • 2 qt class bowl with lid
  • large spoon

Ingredients

  • 2 ears fresh corn (may use frozen)
  • 1 15 oz can black beans, rinsed and drained
  • 1 15oz can Chick Peas, rinsed and drained
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1/2 small onion chopped (I use red onion)
  • 1/2 jalapeno pepper seeded and diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • DRESSING:
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lime juice
  • 1 Tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon minced garlic from jar or 1 clove minced

Instructions

  • Bring a medium size pot of water to a boil, add corn, and cook for 5 minutes. Remove from the water and cool enough to touch. Cut kernels off the cob.
  • In a large mixing bowl, place the corn, beans, chick peas, green and red bell peppers, onion, jalapenos, salt and pepper. Toss gently to combine the ingredients.
  • In a measuring cup, or small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, cumin, chili powder, and garlic. Combine the ingredients well.
  • Pour about half of the dressing over the bean mixture, gently toss to cover the ingredients. (I start with the lesser amount and add more as desired, so it doesn't get too oily) Allow bean salad to set about 15 minutes, stir again, cover and place in refrigerator.
  • When ready to serve, stir the bean salad and add more of the dressing as needed. Bring to room temperature to serve.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Recipe Tips 

  • Rinse the canned beans well to begin with.
  • Chop the peppers and onions small to blend well with the beans and corn.
  • Some people add small pieces of avocado to this, but our family doesn’t really like that.
  • Gently toss the ingredients together before you serve it each time.

How to Store

Place the salad in an airtight container and refrigerate for up to 3 days.