Monday, March 8, 2010

Black Bean & Corn Salad

Black Bean & Corn Salad
created with love by LBTurner

1 can black beans (rinsed and drained)
1 cup yellow corn
1/2 cup diced tomatoes
1/4 cup diced cucumbers
2 tablespoons chopped red onions
1 tablespoon chopped fresh basil 
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 teaspoon honey 
1/2 teaspoon turmeric
1/2 ground chipotle pepper
Salt and pepper to taste

Add all ingredients to medium mixing bowl and mix thoroughly.  Best when refrigerated at least one day before use.  Store in tightly covered container in refrigerator for up to two weeks.

Serving Suggestions:
Serve as an entree salad as is or add chopped broiled chicken or fish, sour cream, guacamole and tortilla chips.  Also great on burgers or tacos.


  1. this looks yummy! I am totally making this! thanks for sharing!

  2. Hey Lady, yes, try this recipe as soon as you can. It's fresh, crisp, multi-functional and totally yummy. It is so easy to make, I think I'm going to make this my "go to" salad for parties and bbq's this summer. Let me know if you like it :>).

  3. This recipe looks so good. It would make a great and filling lunch.

  4. @Mom on the Run, thanks! Yes, it will make a quick, filling meal for lunch or dinner. Prep time is approx five minutes. The next time I make it I may add a bit of broiled salmon. Yum! :>)

  5. Looks delicious and tempting


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