I'm always looking for new salads to try for summer barbecues and family birthdays. Potato salads and pasta salads are always a hit, but I was looking for something new and decided to try this black bean and corn salad from the southwest.

This article may contain affiliate links.

This salad is really easy to prepare. It is also very healthy, much healthier than the potato salad! It has a lot of flavor. Your friends will certainly ask you for the recipe.

Classes:

salad

Cooked:

American

2
cans
Black beans

2
cans
whole grain corn

1/2
red onion, chopped

1
red or orange pepper, chopped

1/2
vs.
coriander, chopped

2
tablespoon.
lime juice (fresh or bottled)

1
tablespoon.
honey

1
teaspoon.
cumin

Drain the black beans and corn. You can just empty all the beans and corn into a colander in the sink to drain them while you chop the onion and peppers.

I love this vegetable chopper to easily cut my peppers and onions for salads and salsas.

READ  Blackberry Jelly Recipe - Creative Household

In a small bowl, combine the lime juice, honey and cumin.

Place the drained beans and corn in a large serving bowl. Stir in chopped peppers and onions. Stir in cilantro.

print