Fresh Corn and Black Bean Summer Salad

A tasty summer salad does not go unnoticed in our book!

Beat the summer heat with a fresh, chilled salad! This recipe has all the flavorful mix ins to be the show-stopper side at your dinner table. The only prep is a bit of chopping!

Marguerite Henderson shares how to make a flavor packed corn and black bean salad. She also shares a fun and fruity watermelon salad that even the kids will get on board with.

Find more of Marguerite’s cooking on Instagram, @margueriteh100.

Corn and Bean Summer Salad

Ingredients

• 16-ounces frozen corn kernels, thawed
• 15-ounce can black beans, drained and rinsed
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 1 jalapeno pepper, cored and diced
• 1 bunch green onions, thinly sliced on diagonal, ends trimmed
• ¼ purple onion, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin powder
• ¼ cup canola oil
• Juice of 3 limes
• ½ teaspoon kosher salt
• Pinch of cayenne pepper or use a spicy chili powder for additional heat
• 1 cup chopped cilantro leaves

Directions 

Combine all ingredients in a bowl; toss well. Refrigerate until ready to serve.