Quick and Easy Black Bean, Corn, and Pepper Salad
Prep time
Total time
A crunchy, tangy black bean, corn, and pepper salad. Perfect as a side dish, a main salad( just add chicken!) or as a salsa for tacos and chips.
Serves: 6 servings
  • 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
  1. Mix black beans, corn, onion, peppers, and herbs in a large bowl.
  2. Make the dressing: in a smaller bowl, combine oil, vinegar, honey, mustard, salt and pepper.
  3. Toss the salad in the dressing, and chill covered until ready to serve.
Recipe by Ally's Cooking at http://allyscooking.com/2016/10/23/quick-and-easy/