Black Bean and Corn Salad Recipe

Summer is here, which means corn has hit at your local grocery store! This black bean and corn salad is perfect for barbeques, picnics and potlucks. It’s easy to prepare and leftovers can be used to add to your meals throughout the week. Bring tortilla chips to make it a dip, or add chicken for a full on meal.

black bean and corn salad Black Bean and Corn Salad Recipe

Photo from copykat.com

  • 4 ears corn, husks removed
  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper
  • 3/4 cup diced red onion
  • 1/4 cup cider vinegar
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon minced garlic
  • 1/2 cup edamame, shelled
  • 1/3 cup chopped cilantro
  • Avacado – optional

Grill the corn until lightly charred. about 2 minutes, turning frequently. If you don’t have access to a grill, boil the corn for about 8 minutes. Cut the kernels off the cob and set aside. Bring a medium pot of water to boil. Add the frozen shelled edamame and continue to boil for 3-5 minutes.

In a medium saute pan over medium to high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic, cilantro and edamame and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold. Avocado is also a great addition to this salad. Add leftover chicken or steak for an easy meal! Enjoy!

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