Sweet Corn and Black Bean Salad

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.

FREEZER: Add all ingredients. Place in a freezer container, and freeze. Thaw before serving.

Yield: Serves 6


2 cups frozen corn kernels
1/2 cup finely chopped red onion
2 Tbsps seasoned rice vinegar
1 Tbsp extra-virgin olive oil
1 Tbsp lime juice
1/4 tsp sea salt
1/2 tsp ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped


Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. (Frozen corn will thaw during this time. If you don't wait 2 hours, you can thaw corn prior to making salad.) Add cilantro and toss again before serving.

Source: wholefoodsmarket.com

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