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Black Bean Corn Salad (Vegan, Gluten Free)
This salad is made with black beans, pinto beans and seasoned up with a southwestern flare. The perfect make ahead salad for all your Spring & Summer gatherings.
Prep Time
10
minutes
mins
Course:
Main, Salads, Side Dish
Cuisine:
American
Servings:
8
people
Author:
Stephanie
Ingredients
1
can
black beans rinsed & drained
(15 ounces)
1
can
pinto beans rinsed & drained
(15 ounces)
2
cups
frozen corn kernels rinsed & drained
1
jalapeno finely diced
½
red onion finely diced
1
medium/large
tomato chopped
¾
cup
red bell pepper finely chopped
(about ½ large pepper)
⅓
cup
cilantro finely diced
¼
cup
lime juice
(about 1 lime)
¼
cup
olive oil
1
tsp.
ground cumin
½
tsp. each
ground oregano & garlic powder
Instructions
Place all of the above ingredients in large mixing bowl and combine.
Cover & store in fridge for up to five days.
Notes
Better if allowed to sit at least 1 hour prior to serving.