Fiesta Black Bean Salad

  • Yield servings

Corn, bell pepper, onion, and black beans combine as a healthy salad or chip dip



2 cups corn (canned, fresh or frozen)
1/2 purple onion, diced
1 red bell pepper, diced
2 15-ounce cans black beans, rinsed and drained
3 teaspoons chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup cilantro, minced
black pepper to taste


  1. Gently toss together corn, onion, red bell pepper and beans.  Stir in chili powder, and allow to sit at room temperature.  Meanwhile, whisk together olive oil, garlic, salt, vinegar, and lemon juice.  Pour this dressing over vegetables.  Stir in cilantro, and season with black pepper if desired.  Chill for 2 hours before serving.

Tips from Our Test Kitchen: This super quick recipe is also good with lime juice instead of lemon juice.  It can also be served as dip with tortilla chips.

—Amber Doering, Kerkhoven, Minnesota



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