Corn and Black Bean Salad
This festive salad packs a colorful rainbow of vegetables including corn, peppers, onions, cilantro, and dressed with a tangy, fresh dressing that takes 2 minutes to make. An easy salad that’s the perfect side dish or dip!
Servings: 8 servings
Calories: 194kcal
Ingredients
Salad ingredients
- ⅓ cup Green Peppers, Diced
- ⅓ cup Red Pepper, Diced
- ¼ cup red onion, diced
- 2 ½ cups Whole Corn I prefer frozen, but canned is fine
- ⅔ cup Garbanzo Beans drained and rinsed
- ¼ cup Black Olives sliced
- 1 ⅓ cup Black Beans drained and rinsed
- 3 tablespoon Fresh Cilantro finely chopped
Dressing ingredients
- 3 tablespoon Olive oil
- ¼ cup Red Wine Vinegar
- ¼ teaspoon Garlic Powder
- dash Black Pepper to taste
- 1 teaspoon Salt
- ½ teaspoon Granulated Sugar
- ⅛ teaspoon Cayenne Pepper
- ¼ teaspoon Cumin
Instructions
- In a large bowl, add all the salad ingredients.
- In a separate smaller bowl, add all of the dressing ingredients and whisk together.
- Add dressing to the salad and toss until evenly distributed. Wisk & pour, garlic and spices fall to the bottom quickly.
- Or put the spices in with the veggies and then toss with the whisked vinaigrette.
- For best results, chill in the refrigerator for at least an hour to let the flavors mix. Serve as a side dish or as a dip with tortilla chips.
Notes
Serve: The beauty of this salad is that it is a vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or “Scoops” tortilla chips.
Storage: The salad with dressing on it will be good in a sealed container for up to 3-4 days. Stir well before serving.
Make Ahead Tips: The best thing about this recipe is that you can easily make them the day before.
Nutrition
Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 29.7g | Protein: 8.7g | Fat: 5.5g | Sodium: 234mg | Potassium: 11mg | Sugar: 3.4g | Calcium: 30mg | Iron: 2.9mg
