Go Back
corn and black bean salad easy recipe

Corn and Black Bean Salad

Course Salad, Side
Cuisine Mexican
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.