Black Bean & Corn Salad


• 1 15-oz can black beans, rinsed and drained

• 1 11-oz can whole kernel corn, drained (recommend: Del Monte Summer Crisp corn)

• 1/2 green bell pepper, diced

• 1/2 red bell pepper, diced

• 2 green onions (white and some of the green part), sliced thinly

• 1 tblsp. minced fresh Italian parsley

• 2 tblsp. extra virgin olive oil

• Juice of 1 lime

• 1/4 tsp. ground black pepper

• 1/4 tsp. kosher salt


Combine all ingredients in a large bowl. Toss together until well mixed. Cover and refrigerate at least two hours before serving.

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