Recipe by Bonnie Moore
"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."
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balsamic vinaigrette salad dressing
ground cayenne pepper
2 (15 ounce) cans
black beans, rinsed and drained
2 (15 ounce) cans
whole kernel corn, drained
chopped green onions
red bell pepper, chopped
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.
This does improve with time...and I love black beans and corn but didn't think this was anything special.
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.
Absolutely delicious! I put this with diced tomato, advacado and red onion into warmed corn tortillas and topped it with a tiny sprinkle of mexican cheese. Best tacos ever! My husband insisted that I never make anything else.
Black bean salad recipes are pretty much the same, one to the next. What drew me to this recipe was the cumin and it proved to be a nice addition. I used fresh lemon juice and olive oil rather than the balsamic vinaigrette for a lighter, fresher taste. For the "seasoned pepper' I used Montreal Steak Seasoning. That, too, was a good choice! And simply for a little more crunchy texture I threw in some chopped celery, especially since I omitted the corn. Fairly basic, but neverless tasty black bean salad, which certainly can be tinkered with to suit your own tastes.
Cheating a bit rating this recipe when I changed it so much apologies! Here goes: Used fresh cilantro, substituted black beans for skinned, seeded and diced tomatoes, used red onion instead of ones stated and for dressing whisked together balsamic vinegar, juice of one lime, splenda sweetener, salt, black pepper and of course the cayenne and cumin stated. Left for two hours and served with veggie bean chili and white rice: FANTASTIC!!!
I have made this salad several times for potlucks -- it is always received very well, and people ask me to continue bring it! Don't be afraid to up the spices a bit -- I added extra cumin, cayenne, and pepper, and people really enjoyed it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Corn Salad I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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