Summer Salad Series, Week 1: Aunt Vickie's Black Bean and Corn Salad

Join us on our Cooking Matters Kentuckiana Facebook page each Thursday as Chef Nancy Russman whips up different salads for our "Summer Salad Series". This week, she prepared this fun and colorful Black Bean and Corn Salad. Check out the video on Facebook for additional tips and tricks!  

Ingredients:                                                                                Prep Time: 10 min

1 can black beans, drained and rinsed                                         Cook Time: 0 min

1 bag sweet corn (~12 oz)                                                           Serves: 10

1 bunch green onions, diced                                                       Serving Size: ¾ C

1 red bell pepper, diced

 

Dressing:

1/3 C apple cider vinegar

¼ C sugar

1/3 C canola oil

Salt and pepper, to taste

Optional- ~1T fresh herbs such as parsley, oregano, basil

 

1.     If using frozen corn, thaw ahead of time or run under cold water to thaw

2.     In a mixing bowl, whisk together all Dressing ingredients and set aside

3.     Dice bell pepper and green onion, and combine with other salad ingredients in a separate bowl

4.     Pour ~1/2 C of dressing over the salad to coat and mix well

5.     Refrigerate until ready to use

6.     Enjoy!

 

Great to enjoy as a side dish, a snack, or as a dip with chips or crackers.

Get creative with your own bean and veggie combinations in this versatile salad!