Summertime Bean and Corn Salad

  • Yield: 14 servings

"This recipe is cool and refreshing at summer luncheons and backyard cookouts."


1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can yellow corn, rinsed and drained
1 (15-ounce) can white corn, rinsed and drained
1cup thinly sliced celery
1 3/4cups chopped bell pepper-red, orange and green
1/3cup thinly sliced red onion
1/3cup sliced pimiento-stuffed green olives
1/3cup extra virgin olive oil
1/4cup dry red wine
2tablespoons lime juice
3 garlic cloves, minced
3/4teaspoon salt
1/4teaspoon black pepper
1/2cup chopped cilantro
Lettuce leaves


  1. Combine beans, corn, celery, bell peppers, onion and olives; toss gently.
  2. Combine olive oil, wine, lime juice, garlic, salt and pepper; mix lightly. Stir in cilantro. Add to bean mixture. Cover with plastic wrap and refrigerate 4 hours to allow flavors to blend.
  3. Line a platter with lettuce leaves, if desired, and spoon salad on top.

—Doris Ann Rose, Eddy, Texas

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