Corn and Black Bean Salad

This Southwest Salad Makes an Ideal Lunch or Dinner!


Chili powder 1/2 teaspoon
Sweet corn 1 8oz can, drained
Cilantro 3 tablespoons, chopped
Ground cumin 1/2 teaspoon
Ground black pepper 1/2 teaspoon
White sugar 1/2 teaspoon
Vegetable oil 2 tablespoons
Balsamic vinegar 1/4 cup

10 minutes to prepare, ready in 13 hours and 30 minutes

Seasonings along with black bean and corn make this a lovely lunch or dinner with a Southwestern flair. Saves well, can be used as a side dish, and can be added to soups or other salads. Makes a great addition to any trip with it’s great hold!

Step 1: Combine balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder together in a small or medium sized bowl

Step 2:  Stir corn and black beans together in a small or medium bowl, separately

Step 3: Add in vinegar and oil dressing

Step 4: Drizzle in fresh cilantro or other seasoning of your preference

Step 5: Refrigerate overnight in sealed or covered container and serve cold

This classic is zesty, delicious, and nutritious. A surefire hit with friends, family, and perfect as a side dish or picnic/trip companion dish!

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