Here’s a recipe that’s perfect to make ahead and bring to a picnic or a potluck. Black Bean Corn Salad, super tasty, easy to make, and its made from ingredients you have at home.
Do you have a variation or similar recipe? Please share it below:
Black Bean Corn Salad Recip
1 can Black Beans
1 package frozen corn
1 small red onion, chopped fine
1 clove garlic, crushed
1/2 cup olive oil
3 tablespoon red wine vinegar ( or to taste )
1 tablespoon brown mustard
1 tablespoon honey
1 teaspoon pimenton
Mix together the corn and beans and onion.
In a small bowl, whisk together the oil, vinegar, mustard and garlic and honey.
Pour dressing over corn and beans mix, allow flavors to meld in the fridge for a bit before serving.
Eric J.
I love how the camera operator caught Eric’s spill with the camera well before Eric even realized!!! Nice job Camera Operator! Will we ever see you on camera?
PS. This recipe looks good, can’t wait to try it.
Cheryl Estep
Hey Eric …. made this for a fish fry tomorrow. I substituted paprika for the pimenton and used a 1/2 cup of Red Wine Vinegrette instead of the oil and red wine separate. (it’s what I had on hand) It tastes good now … I know tomorrow it will be GREAT! BTW ….. I put a picture of it on my blog and facebook page ~ gave you credit too! Thanks!
Pat Murphy
Hey Eric –
I made this last night and have had it “melding” in the fridge overnight.
It is FANTASTIC~
I did buy some fresh cilantro ( about a tablespoon) and added an extra clove of garlic. Didn’t have honey so I did without. I also didn’t have pimenton so I used a shake or two of powdered cayenne – it adds a nice bite.
Thanks for posting the recipe – you expanded my repertoire of quick and easy – and good for you dishes!
Pat
christine
Hi Eric,
My recipe is from Taste of Home Feb/Mar. 2005.
Salad (mix together)
1 can (15 ounces) black beans, rinsed and drained
2 plum tomatoes, diced
1 can (11 ounces) Mexicorn, drained
2 tablespoons chopped red onion
1 jalapeno pepper, seeded and chopped
Dressing (pour over salad)
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
chill or eat right away.
I fix this lots of diffrent ways depending on what is in the garden, what is in the fridge and what is in the pantry. I never leave out onion, cilantro, lime, cumin or hot peppers. This dish is often a meal by itself. We eat it with chips, in tacos or just with our GardenFork.
Christine
Michael Bigelow
Loved it, I used 1/2 the oil and double the pimenton
Ginger
I have an overwhelming desire to add fresh crumbled bacon to that? maybe a little of the bacon grease in the vinegar dressing …