Recipe by BOBSROAD
"This is a bright, colorful salad that anyone could love."
Watch video tips and tricks
3 (15 ounce) cans
black beans, rinsed and drained
3 (15.25 ounce) cans
whole kernel corn, drained
red onion, diced
green bell peppers, diced
1 (7 ounce) jar
roasted red peppers, drained and diced
red wine vinegar
I found this recipe to be quick easy and delicious. I also found that frozen corn can be used and is equally good.
Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.
I bet fresh chopped cilantro would put it over the top.
I expected it to be more "corn". I cut up the green peppers to about the size of the corn and used olive oil instead of canola oil. Still excellent!
Excellent! I made this with the slow cooker cilantro lime chicken and some tortillas and it was a big hit! I made it exactly as the recipe instructed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 261
** Calories from Fat: 113
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Great Northern beans are simmered with ham, onion, brown sugar, and spices.
This tasty chili is packed with healthy beans and veggies.
This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.