Purple black beans, golden sweet corn anddiced red and green bell pepper make a colorful medley in thiseasy salad. Make it ahead and refrigerate; it keeps up to 5 days.
Recipe: Corn & BlackBean Salad
1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste
Makes 4 cups. Serving size about 1/2 cup.
Recipe provided courtesy of Pork: The OtherWhite Meat.
Easy Black Bean Corn Salad – So ADDICTIVE!If the Corn & BlackBean Salad recipe was useful and interesting, you can share it with your friends or leave a comment.