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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.

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