Bean and Corn Salad Recipe

This bright, easy salad is a colorful dish to serve with tortillas or cornbread.
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SERVINGS
4
Ingredients
  • 1 cup fresh corn kernels (approximately 2 large ears)
  • 1 sweet, red bell pepper, seeded and diced
  • 1 large, ripe tomato, seeded and chopped
  • 3 tablespoons fresh cilantro (or to taste)
  • 1 1/2 tablespoons balsamic vinegar (or to taste)
  • 1/2 teaspoon kosher salt (or to taste)
  • 15 ounces black beans, drained
Container:large, heavy skillet
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • Combine all of the bean and corn salad ingredients together in a bowl. May be made 1 to 2 hours prior to serving, if refrigerated.
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DRESSING
red wine vinegar
canned black beans
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