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Epicurious

Black Bean and Corn Salad

Black beans and corn team up to create a substantial salad that’s a great potluck or party dish.

Recipe information

  • Yield

    6 servings

Ingredients

One 16- to 20-ounce can black beans, drained and rinsed
3 to 3 1/2 cups cooked fresh or frozen corn kernels, thawed
One 6-ounce jar roasted red peppers, drained and cut into strips
2 medium celery stalks, diced
1/3 cup natural low-fat vinaigrette (try a raspberry vinaigrette for a nice flavor twist)

Preparation

  1. Step 1

    Combine the ingredients in a serving container and toss well. Serve at once or refrigerate until needed.

  2. A Buffer of Hearty Cold Dishes for Company

    Step 2

    Black Bean and Corn Salad (this page)

    Step 3

    Cranberry Slaw (page 37)

    Step 4

    Greek-Flavored Potato Salad (page 56)

    Step 5

    Fruited Bulgur Salad (page 48)

    Step 6

    Pasta and Broccoli Salad (page 58)

    Step 7

    Tropical Fruit Medley (page 244)

  3. nutrition information

    Step 8

    Calories: 190

    Step 9

    Total Fat: 2g

    Step 10

    Protein: 6g

    Step 11

    Carbohydrate: 35g

    Step 12

    Cholesterol: 0mg

    Step 13

    Sodium: 329mg

The Vegetarian 5-Ingredient Gourmet
TagsSaladBlack BeanBean and LegumeVegetableCornCelerySideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsNo-CookCookbooks
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