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–+ servings

Black Beans and Corn Salad

Vegetable salad with black beans, corn, peppers, onion, cilantro, and Italian dressing
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Equipment

  • strainer for rinsing beans

Ingredients
  

  • (1) 15-ounce can black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1 teaspoon olive oil
  • 1 cup grape tomatoes, quartered
  • ½ cup red onion, chopped
  • 1 cup bell pepper, chopped
  • 1 large jalapeno, chopped fine
  • ¼ cup fresh cilantro, chopped
  • ¼ cup Italian salad dressing

Instructions
 

  • Drain the black beans after rinsing them.
  • Add the corn and olive oil to a skillet and heat on medium. Cook the corn for 3-4 minutes or until cooked. Set it aside to cool.
  • Hand chop all the vegetables and add them to a medium bowl. Add the black beans and corn. Stir to mix well.
  • Add the Italian dressing and stir to coat the vegetables. Keep leftovers in the refrigerator.

Notes

Substitution

You can use ranch dressing instead of Italian dressing in this recipe.

Gluten-Free

To make this a gluten-free salad, use gluten-free dressing.

Nutrition

Calories: 200kcalCarbohydrates: 38gProtein: 9gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1555mgPotassium: 546mgFiber: 9gSugar: 5gVitamin A: 1688IUVitamin C: 61mgCalcium: 32mgIron: 2mg
Keyword Black Bean and Corn Salad, Black Beans and Corn Salad, Cowboy Caviar, crunchy black bean and corn salad, Gluten Free, gluten free salad, no cook recipe, summer vegetable salad
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