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Black Bean And Corn Salad I

SUBMITTED BY: Bonnie Moore      PHOTO BY: Allrecipes

"This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days."
PREP TIME  15 Min
READY IN  12 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup balsamic vinaigrette salad dressing
  • 1/4 teaspoon seasoned pepper
  • 1/4 teaspoon dried cilantro
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cumin
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/2 cup red bell pepper, chopped

DIRECTIONS

  1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by RICHARD X
Tried this with frozen corn niblets rubbed with a little olive oil, spread on aluminum foil lined cokie sheet at 375 degree oven for 30 - 40 min. (stir from time to time) proceeded with rest of recipe as idicated. This does change a lot to the final taste by adding a lot more flavor. Also great with a little sour cream added & served on Corn chips as appetizers.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by RACHNJEFF
great recipe... (I added more cayenne pepper for an extra kick) I brought it to a picnic recently as a side dish and almost everyone there asked me for the recipe! I plan on making this again as a main course and putting them on tortilla wraps.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2003 by GADDYGIRL
The best thing about this dish is that it's versatile: you can omit any ingredient you don't like, or add anything you have on hand. You can eat it with corn chips, tortillas or just with a fork! My favorites are black eyed peas, black beans, corn and green peppers. Also works with Caesar garlic dressing. Some days I bring a batch in to work and we all eat it.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 304

  • Total Fat: 8.6g
  • Cholesterol: 0mg
  • Sodium: 966mg
  • Total Carbs: 49.1g
  •     Dietary Fiber: 11.1g
  • Protein: 11.7g

VIEW DETAILED NUTRITION

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