Black Bean and Corn Salad

This black bean and corn salad is always in my refrigerator during the summer. It is so simple to make and everyone loves it. Plus, it’s healthy for you.

Sometimes, I scoop some on a green salad for a light lunch or dinner. When it’s hot outside I never feel like eating anything heavy. I have also served this with tortilla chips for a barbecue party. And of course this salad is great by itself!

When I took my nutrition class during culinary school, my teacher kept raving about how good beans are for you. It is really true though! It is important to incorporate beans into your diet. They are high in fiber, low in fat, high in protein, and lower cholesterol and blood pressure. Oh, and did I mention they are tasty in this salad!

Black Bean and Corn Salad

Tip for Storing Herbs:

My mom taught me this trick for storing herbs in water. I thought everyone stored herbs this way until my friend mentioned that her herbs got limp so quickly after storing them in a bag in the refrigerator. I thought I would share this easy trick! I store the jars on the kitchen counter because they are pretty and smell fresh! And it makes for easy snipping. I also change the water after several days when it starts to discolor.

Black Bean and Corn Salad

Black Bean and Corn Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4-6 servings

Black Bean and Corn Salad

This black bean and corn salad is always in my refrigerator during the summer. It is so simple to make and everyone loves it. Plus, it's healthy for you.

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce can) corn, rinsed or 3 fresh ears of corn, cooked and kernels removed from cob
  • 1/2 red onion, diced
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place beans in a large bowl. Add in the corn, red onion, feta cheese, and cilantro. Pour in the olive oil and red wine vinegar. Season with salt and pepper. Mix ingredients together and let sit for 30 minutes for flavors to meld together. Garnish with a sprinkling of chopped cilantro.
  2. Store in the refrigerator, can be served cold or at room temperature.
http://www.sagerecipes.com/2012/06/28/fresh-bean-corn-salad-herb-storage-tip/