Wednesday, October 20, 2010

Black Bean Salad

I always get requests for this recipe, so I figured I needed to put it on my blog so I can tell people where they can find the recipe.  This recipe is fresh and delicious.  It makes a large amount, so its perfect for parties, potlucks or just sharing with others.  If you have no one to share it with, I would recommend only making half.

Black Bean Salad

4 cans of black beans, drained and rinsed
1 16 oz. bag of frozen corn, cooked and cooled
1 large red bell pepper, diced
2 bunches of green onions, chopped, green tops only
1 bunch of cilantro, chopped
1/2 cup balsamic vinegar
1/4 cup olive oil
very generous amount of sea salt, pepper, garlic powder, cumin and even a bit of cayenne pepper if you want some extra spiciness

Taste and adjust spices to your liking and add more olive oil as needed.  Refrigerate for a bit to let the flavors meld together.  Will keep covered in the fridge for several days, but will just get a bit juicier.  Enjoy!


  1. Sarah gave me this recipe some time ago. It is a hit at every gathering.
    For maximum impact, add a little extra cilanto right before serving.
    Eating this feels so healthy!

  2. Oh my goodness, this sounds delicious! It seems like something yummy I could make for my lunches at work, too. Thanks for sharing!