This quick and easy black bean and corn salad recipe can be prepared in advance by storing in a resealable container in the refrigerator. Do not refrigerate the salad for more than six hours. Allow the black bean and corn salad to warm to room temperature before serving.
Black Bean and Corn Salad
1 can black beans (15.5 oz), drained, or 1½ cups cooked black beans
2 cans corn kernels (15.5 oz), drained
1 red bell pepper, cored, seeded, and cut into quarters
2 green bell peppers, cored, seeded, and diced
1 jalapeno pepper, seeded, and finely chopped
1 medium red onion, diced
2 tbsp fresh lime juice
½ cup fresh cilantro, finely chopped
¼ cup olive oil
½ tsp chili powder
½ tsp ground cumin
1 tsp salt
- In a large bowl, combine the black beans, corn, red onion, all of the peppers, and the fresh cilantro.
- Make the dressing in a separate, small bowl. Combine the olive oil, lime juice, chili powder, cumin, and salt. Mix well.
- Pour the dressing over the black bean and corn salad. Mix well. Serve immediately, or cover and store in the refrigerator.
Yield: Serves 6
This recipe was adapted from The Tailgating Cookbook: Recipes for the Big Game.