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Corn and Black Bean Salad
Course
Salad
Ingredients
2
c.
fresh or frozen corn, thawed
1-15
oz. can
Black beans
drained and rinsed
2
lg.
tomatoes chopped or
1-14 oz. can diced tomatoes, drained
1/3
sweet onion
chopped
1/4
c.
minced fresh cilantro
2
cloves
garlic
minced
2
T.
sugar
2
T.
White vinegar
2
T.
canola oil
2
t.
Lime Juice
1/4 to 1/2
t.
Salt
1/4
t.
pepper
1/4
t.
ground cumin
Instructions
In a large bowl, combine first 6 ingredients.
In a small bowl, whisk together dressing ingredients. Pour over corn mixture and toss to coat.
Cover and refrigerate for at least 1 hour. Stir before serving.
Notes
Can also be served as a salsa with corn chips.