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Corn and Black Bean Salad
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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.