Black Bean and Corn Salad I Recipe - Allrecipes.com
Black Bean and Corn Salad I Recipe
  • READY IN 12+ hrs

Black Bean and Corn Salad I

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 12 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2003

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.

 
Most Helpful Critical Review
Feb 25, 2003

Served this at a family gathering and no one cared for it much. It was attractive, but decidedly bland.

 
May 11, 2006

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.

 
Jun 11, 2003

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.

 
Jan 06, 2006

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!!!

 
May 24, 2010

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.

 
Feb 11, 2004

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.

 
Jun 21, 2003

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.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 1084 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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