07 June, 2015

Marinated Black Bean, Corn & Tomato Salad

This salad has a nice array of colors and the frozen corn (defrosted) and fresh bell pepper add a nice crunch. Black beans and tomatoes are a good source of dietary fiber. 


Marinated Black Bean and Corn Salad


Marinated Black Bean and Corn Salad ingredients (10)
Makes about one-quart
1 (15.5-oz / 439g) can black beans, rinsed and drained well
1 (12-oz / 340g) package all natural frozen golden sweet corn, defrosted and drained well
2 firm Roma tomatoes, seeded and cut into (1/2-inch) dice
1/3 cup (1/4-inch) diced sweet red onion
Half of large green bell pepper, seeded and cut into 1/2-inch dice (about 1/3 cup)
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced fine (I mince 1/2 tsp garlic from jar.)
1/2 tsp ground lemon pepper
3/8 cup apple cider vinegar
Freshly-squeezed juice from one lime

Garnish
Fresh cilantro leaves

Optional for serving
Lettuce leaves
Tortilla chips


Marinated Black Bean and Corn Salad Directions
In a 1.5-quart covered baking dish (or covered medium bowl), combine all ingredients.

Cover and chill at least six (6) hours for the flavors to meld.

Toss well before serving chilled or at room temperature as a side dish, over a lettuce leaf as a salad, or with tortilla chips as a dip.



Marinated Black Bean and Corn Salad Notes
  • Since I forgot to photo the finished dish until after serving a number of portions, the salad to dressing ratio is exaggerated in the photo above.




Marinated Black Bean and Corn Salad

In the photo above, I replaced the green bell  pepper with a mix of orange and red bell pepper. 



Index
Appetizers and Snacks > Marinated
black beans
corn
Salads

Page Last Modified 11 July 2016

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