This is a go to recipe. I make it often because the flavors blend together perfectly and it’s an easy one dish meal. It’s perfect to eat as a salad alone or with chips as a dip. You won’t be disappointed when you try this Corn and Black Bean Salad. I love to serve it as a side dish with this Turkey Enchilada recipe.
This is one of my top 5 “go to” recipes. Get ready to be emailing your friends the link to this recipe because once you make it everyone requests this Corn and Black Bean Salad recipe.
Corn and Black Bean Salad
- 2 (15oz) can Black Beans
- 2 cups Corn Kernels
- 2 cups Cherry Tomatoes, diced
- 1/2 onion, diced
- 4 TBSP fresh Parsley
- 1 1/2 tsp Garlic Powder
- 3 TBSP Apple Cider Vinegar
- 1/2 cup Olive Oil
- 1 TBSP Chili Powder
- 1 TBSP Cumin
- 2 tsp Sugar
- dash Sea Salt & Pepper
- Add all ingredients to a large bowl and thoroughly mix together. Keep tossing to make sure ingredients are throughly mixed and coated with all spices.
- We prefer this salad cold over room temperature. You can eat this is a salad or use it as a dip to eat with blue corn chips.
If you try any of my recipes or have questions please contact me and I’m happy to help. I love your feedback too.