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.
Servings 8 people
Calories 350kcal
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.