January 22, 2010

Corn and Black Bean Salad

Posted in Salads at 6:54 pm by Sheila OConnell


1/4 cup balsamic vinegar

2 tbsp vegetable oil

1/2 tsp salt

1/2 tsp sugar

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp chili powder

3 tbsp chopped fresh cilantro

1 15-oz can black beans, rinsed and drained

1 8.75-oz can sweet corn, drained

some chopped onion and bell pepper

In a small bowl, mix together vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing and garnish with cilantro. Cover and refrigerate.

Note:  The original recipe says to refrigerate overnight, but I’ve eaten it right away and it’s very tasty! The cilantro’s not necessary if you don’t have it, but I think it adds a lot. Goes well with a warm tortilla (good for scooping purposes) and a bit of sour cream. Also makes a nice lunch (for a little bear) the next day…

Posted by Sophie



  1. I can’t wait to try it! Sounds yummy.

  2. I made this a few days ago and it was great! And I did have it for lunch the next day.

  3. Sheila O said,

    I made this again yesterday and it was great! BUT I forgot that it was posted here, so I looked up a very similar recipe online. The vegetables were the same (can of corn, can of black beans, chopped onion and red bell pepper, chopped cilantro) and the dressing was 2 tbsp rice vinegar, 1 tbsp EVOO, 1 tbsp fresh lime juice, 1/4 tsp salt, 1/4 tsp cumin, fresh ground black pepper.

  4. Sheila O said,

    Just made this with Sophie’s original recipe, but substituted one tbsp fresh lime juice for one tsbp of the vinegar. Delish!

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