Happy sunny Sunday! Today I’m whipping up a big batch of this way-easy black bean, corn, and pepper salad / side dish for two reasons:
- It’s football Sunday and I’m making some bbq ribs in the slow cooker, which obviously requires the perfect side dish. Aka a spicy and tangy black bean, corn, and pepper salad.
- Double-duty meal prep Sunday. This salad will be perfect with some shredded rotisserie chicken for some easy work lunches this week!
SO yummy, so colorful, and so fresh tasting. Okay, so there’s actually a third reason I’m making this today: to absorb some nutrients. This weekend my college roommate Hillary came into town, and it was full of cheese, carbs, wine, and vineyard hopping.
That was taken yesterday at Chateau Elan, a vineyard in the North Georgia mountains. Such a gorgeous place. And, as you can tell by my outfit, it was the first truly fall-feeling day in Georgia.
Needless to say I stared my day with a Power Morning Smoothie and needed some serious veggies in the form of this salad to balance out the weekend.
This salad comes together super fast, and is dressed in a homemade red wine vinaigrette. It’s bright, acidic, and crunchy. The perfect and easy complement to any dinner. We’re going to have it next to barbecue ribs, but it would be easily as delicious with simple grilled chicken, or as a salsa for fish tacos. Heck, you might even find us scooping it up with tortilla chips later tonight.
- 1-14 oz can black beans, drained and rinsed
- 1- 14 oz can corn, drained and rinsed
- Half a red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, diced (seeded with the ribs removed if you don't want it spicy)
- ¼ cup fresh cilantro and basil, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 teaspoon each salt and pepper
- Mix black beans, corn, onion, peppers, and herbs in a large bowl.
- Make the dressing: in a smaller bowl, combine oil, vinegar, honey, mustard, salt and pepper.
- Toss the salad in the dressing, and chill covered until ready to serve.