Can’t get more simple than this! Start by making the dressing in the bowl you will be serving the salad in. Once the dressing is made, just add all the other salad ingredients and mix. It pairs well with grilled meat and fish, so it’s perfect for the summer barbecue season. I also use it often as a healthy side dish to our Taco Tuesday dinners. Finally, if you find some fresh corn at your local market, try this recipe out with grilled corn kernels instead. Yum!
Corn and Black Bean Salad
Prep time
Total time
Author: Penny
Recipe type: Salad
Cuisine: Vegetarian, Vegan
Ingredients
- 3 cups frozen corn kernels thawed
- 1 can black beans, drained and rinsed
- 1 large red pepper diced
- 4 scallions sliced
- ¼ cup cilantro chopped
- 3 tablespoons fresh lime juice
- ½ cup olive oil
- ½ teaspoon cumin
- ⅛ teaspoon garlic powder
- Salt and pepper
Instructions
- In a large bowl, make the dressing by combining the lime juice, olive oil, cumin, garlic powder and salt/pepper.
- In the same bowl, add the corn, beans, pepper, scallions and cilantro. Mix well. Enjoy!
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