Black Bean And Corn Salad Recipe

Name: Black Bean And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 medium onion, chopped; 1 large red pepper, diced; 1 clove garlic, chopped; 2 tsp. cumin seed; 1 1/2 to 2 c. black beans, cooked or canned; 1 1/2 c. cooked corn kernels or 12 oz. can corn; 1 Tbsp. vinegar; salt to taste; cayenne pepper (optional)

Servings: persons

2 Tbsp. olive oil
1 medium onion, chopped
1 large red pepper, diced
1 clove garlic, chopped
2 tsp. cumin seed
1 1/2 to 2 c. black beans, cooked or canned
1 1/2 c. cooked corn kernels or 12 oz. can corn
1 Tbsp. vinegar
salt to taste
cayenne pepper (optional)

1
Heat oil in frying pan.
2
Add the onion, pepper and garlic. Cover pan; reduce heat to low and cook for 3 or 4 minutes or until onion and pepper have softened.
3
Lightly crush the cumin seed and stir into vegetables.
4
Cook for another 30 seconds.
5
Rinse the black beans.
6
Put the corn and 1 tablespoon of its liquid in a bowl.
7
Add the beans, the pepper mixture and the vinegar and toss gently.
8
Season to taste with salt and cayenne.
9
Very colorful salad; good on buffet with Mexican or Tex-Mex food.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 medium onion, chopped, 1 large red pepper, diced, 1 clove garlic, chopped, and more.

Yes, Black Bean And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean And Corn Salad

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