I know it has been a long time coming, but we really are in the season of spring. Finally, I think. Which means summer is just around the corner now, so I thought I’d share one of my potluck favorites, Corn and Black Bean Salad.
Related Corn and Black Bean Salads
This looks similar to what we like to call Cowboy Caviar in the Midwest. It’s also like Corn and Black Bean Salsa. But we all know looks can be deceiving. Most of those other salads have a Mexican flavoring and this one is more Mediterranean. Don’t let the cilantro fool you, this salad has none of the chili powder or jalepeno that you will find in other recipes. It’s refeshingly different, with a light viniagrette.
Is it salsa? Is it a salad?
This is the age-old question at my house regarding this salad because Shawn and the kids often break out the tortilla chips and start dipping. Which I’ll admit I’ve done a few times myself, and it can be tasty that way. But I’m always quick to insist that it’s a salad and can stand as such on its own.
I’m always amazed that I get so many requests for this Corn and Black Bean Salad recipe when there are so many similar salad recipes available. But maybe I shouldn’t be. It really is a delightful salad, and it shouldn’t surprise me that others agree.
- 1 can of corn or 1 ½ cups frozen corn, thawed
- 1 can black beans, rinsed and drained
- ½ cup chopped cucumber
- ½ cup chopped sweet red pepper
- ¼ cup chopped onion, red onion or green onion
- ¼ cup minced fresh cilantro or parsley
- 1/3 cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon pepper
- In a large bowl, combine the first six ingredients.
- In a small bowl, whisk together vinegar, oil and seasonings. Pour desired amount over salad and stir to coat.
- Refrigerate until serving.
Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 453mgCarbohydrates: 27gFiber: 7gSugar: 4gProtein: 7g