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Black Bean, Corn and Red Pepper Salad

Black Bean, Fresh Corn and Red Pepper Salad
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup cider vinegar
  • 2 teaspoons coarse grain mustard
  • 4 teaspoons chopped, fresh parsley
  • ⅔ teaspoon extra virgin olive oil
  • ⅔ teaspoon sea salt
  • freshly ground black pepper
  • ⅔ small red onion, diced
  • 1⅓ cups canned black beans, drained and rinsed
  • ⅔ cup fresh sweet corn kernels, cooked and cooled ( or frozen)
  • ⅔ large red bell pepper, trimmed and diced
  1. In a large bowl, whisk together the vinegar, oil, salt and pepper. Add the onion and black beans.
  2. Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.
  3. Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.
Nutrition Information
Serving size: ¾ cup Calories: 300 Fat: 2 g Carbohydrates: 58 g Sugar: 17 g Fiber: 12 g Protein: 16 g

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