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Black Bean and Corn Salad

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Total Time:Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Margaret Allen, Abingdon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia

TEST KITCHEN APPROVED

Black Bean and Corn Salad

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Yield:12 servings
Prep:10 min
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Ingredients

  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground red or cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (8 ounces) whole kernel corn, drained
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
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Directions

  1. In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.
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