Quick and Delicious: Corn and Black Bean Salad

Corn and black bean salsa

To be honest, the photo above is of the Black Bean Salsa recipe that I posted awhile ago.  This recipe is a combination of that recipe and a salad recipe from Food to Live By.  Regardless of whether it’s called salsa or salad, I call it dinner!  😉

Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (10 oz) diced tomatoes and green chilies
  • 2/3 cup chopped fresh cilantro
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon lime juice
  • 1/4 cup olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped

Directions:

  1. Combine the black beans, corn, tomatoes, and cilantro in a large bowl and stir gently to mix.
  2. Combine the remaining ingredients in a small bowl and stir well to combine.
  3. Pour the dressing over the salad and stir gently to coat.
  4. Serve with tortilla chips and enjoy!
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3 Comments Add yours

  1. I love bean based salads – you always feel so healthy after eating one.

    1. dwellrichly says:

      And even though I don’t usually like cooking from cans, I like it in this case because the salad comes together so quickly.

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