Ok, people, I have the perfect go-to summer salad for you.  It’s perfect for any backyard barbecue or picnic in the park.  Why is it the perfect summer salad?  Let’s start with the crunchy celery, sweet red pepper, juicy fresh corn and lots of savory cilantro, then top it off with a delicious vinaigrette with just enough cayenne pepper to give the salad a little kick.  Then there’s the fact that there’s no mayo, so you don’t have to worry about serving it outside.  Finally, you can make this up to a couple of days in advance, it only gets better as it sits!

Black Bean and Corn Salad

For dressing:

  • 3 tbsp cider vinegar
  • 2 cloves garlic, grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp sugar
  • 1/2 tsp cayenne pepper
  • 1/2 cup olive oil
For salad:
  • 3 (16 oz) cans black beans, rinsed and drained
  • 4 ribs celery, diced
  • 1 medium red bell pepper, chopped
  • 2 cobs fresh corn (or 1 (15oz) can corn)
  • 1/2 cup fresh cilantro, chopped

In a small bowl, whisk together vinegar, garlic, salt, pepper, cumin, sugar and cayenne pepper.  Slowly whisk in olive oil, until well incorporated.

In a large bowl, combine remaining ingredients.

Pour dressing over black bean mixture and gently stir until well coated.

Refrigerate for at least 1 hour to allow flavors to combine.


Follow on Bloglovin


Shared at these great blogs:

The Country Cook


Print Friendly