Black Bean and Corn Salad

Summer salads are tasty all year round — especially if you live in the warm South like we do! This one is quick enough to make at a moment’s notice and tastes even better left over. –Mellyn

Yield: 4-6 servings (depending on how hungry you are!)

  • 2 cans black beans, drained OR dry black beans that have been rinsed, soaked and cooked according to package directions
  • 2 cans corn, drained OR about 3 cups cooked fresh/frozen corn
  • 1 can diced tomatoes, drained and rinsed or 1 large tomato, chopped
  • 4 teaspoons cumin
  • 1/2 teaspoon granulated garlic
  • 1 Tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 Tablespoon lemon juice
  1. Combine all ingredients in a bowl until well mixed.
  2. Serve with chips and sliced avacado, if desired.

 

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4 thoughts on “Black Bean and Corn Salad

  1. Mellyn,
    It looks like your photo has tomatoes in it but I do not see them in the ingredients? Thanks for the great recipe, I look forward to making it soon.
    Laura

  2. YUM! It’s been way too long since we’ve had this. Using this recipe tonight! Getting some FABULOUS food storage ideas here– Thanks!
    Julie