Rainbow Corn and Black Bean Salad

It’s Foodie Friday! Today we have an easy and colorful salad recipe for you. This is a great one to make ahead and fits in well on any potluck table. The farmers’ markets are bursting with super fresh sweet corn and peppers right now so pick some up and put this salad together today!

Rainbow Corn and Black Bean Salad


For the salad:
2 ears of fresh corn, kernels cut off
1 can of black beans (15.5oz), drained and rinsed
1/4 of a small red onion, finely minced
1 small jalapeno, seeded and finely chopped
1 1/2 C chopped sweet bell peppers, a variety of colors (we used orange and red)
handful fresh cilantro, chopped (optional)

For the dressing:
1/4 C red wine vinegar
1 Tbsp light olive oil
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp kosher salt
freshly ground black pepper

Combine all the salad ingredients in a large bowl. Combine all the dressing ingredients in a small bowl. Pour dressing over salad and stir well. Refrigerate for at least 30 minutes and up to a day to allow the flavors to meld. Serve cold or at room temperature.


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