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Black Bean & Corn Salad

Here's how you make Black Bean & Corn Salad
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  • Servings: 7
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2 cans (19 ounces) black beans (drained, or 1 can black beans and 1 can white kidney beans we like to use 2 cans of black beans)
  • 1 can (15 ounce) whole kennel corn (drained, or 2 cups frozen, cooked and drained)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup red onion, diced (or thinly sliced)
  • 1/4 cup green onions, diced
  • 2 tomatoes diced (I use Roma)
  • 1/4 cup pineapple, diced (for us optional- we have never added the diced pineapple)
  • 1 tablespoon chopped parsley (I am very generous with the addition of both parsley and flat leaf parsley - you may sub with cilantro leaves)
  • 1 jalapeno pepper, seeded and minced (or to taste)
  • 3 tablespoons honey
  • 4 tablespoons sherry vinegar ( I use white wine vinegar)
  • Lime juice (juice of half a lime)
  • 2 to 3 teaspoons salt (or to taste)
  • 1 teaspoon black pepper (I use freshly ground)
  • Ground cumin, 2 dashes (or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Drain beans and corn, prepare vegetables

  • Step 2: Place all the ingredients in a large bowl, mix and refrigerate for 1 to 2 hours to allow flavours to blend and mellow

We hope you enjoy this recipe!

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