This Black Bean and Corn Salad is easy to make and great when you need a quick meal. If you have a can of beans in the panty, frozen corn in the freezer, and some bell peppers, you are on your way to having a great salad.  While we use black beans, feel free to use what ever kind you like or have on hand. For an extra kick of flavor, try using fire roasted corn. Add extra color by using different color tomatoes. You can easily adapt this salad to fit your tastes and whatever you have available. This salad is not only easy to make and delicious, but it looks really pretty too! Make it in advance and keep it covered in the refrigerator until you need it.

Prep Time: 10 minutes
Servings: 4


1 (15oz) can of black beans, drained and rinsed (or 1 ½ cups cooked)
2 green onions, chopped
1 ½ cups corn kernels (fresh or thawed if frozen)
1 red pepper, diced
1 yellow pepper, diced
2 cups cherry tomatoes, quartered
¼ cup fresh parsley, chopped
1 Tablespoon rice vinegar
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
¼ teaspoon coriander
pinch crushed red pepper


1. In a large bowl, combine beans, green onion, corn, peppers, tomatoes, and parsley. Toss gently to evenly distribute the ingredients.

2. In a small bowl whisk together the vinegars, lemon juice, garlic, coriander and red pepper. Pour over the salad and toss gently to mix.