Black Bean & Corn Salad

5-22-16 UBYK, Mealtime, UnBox Your Kitchen

The Versatility of Beans

Beans are easy to store, a great source of protein and soluble fiber. You can purchase them fresh, canned, frozen, dried and in flour form. They make a great addition to soups, main dishes, side dishes, appetizers and snacks.

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5 from 1 vote

Black Bean & Corn Salad

This is sure to be one of your favorite summer-time recipes.
Course Salad
Keyword black beans, corn, salad
Servings 12
Author Tae Lynne

Ingredients

  • 1 can Yellow corn drained, and rinsed
  • 1 can White corn drained, and rinsed
  • 1 can Black eyed peas drained, and rinsed
  • 1 can Black beans drained, and rinsed
  • 1 Small can of green chilies or a small can of diced jalapenos if you like it hotter. You can also use fresh jalapenos, be careful to remove ribs and seeds.
  • 1-1/2 to 2 chopped peppers of any color I like to use red, yellow & orange for the color
  • 1/2 sweet onion chopped
  • 3-4 Roma tomatoes diced
  • Salt & pepper to taste
  • Fresh cilantro chopped

Instructions

  • Combine all of the above ingredients in a large bowl.
  • Add 1/2 bottle of your favorite Italian dressing (or make your own) & stir well.
  • Refrigerate overnight.
  • In the morning, stir and if dry, add slightly more dressing.
  • Serve with Tostitos scoops.

Enjoy!


    May 2016

    This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine on page 29; recipe and photograph by Tae Lynne.

     



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