27Jun2018Corn and Black Bean Salad Jump to Recipe Print Recipe 1.3KThis fresh Corn and Black Bean Salad is quick and easy! Corn, black beans, and balsamic dressing along with garden fresh tomatoes, green pepper and onion – don’t forget the tortilla chips! Last month I was so much looking forward to school being out, baseball season being done, and just having a relaxing summer with the boys. HA! We’ve filled up our schedule with day trips here and there and fun summer activities. Eating healthy can be a challenge during these spontaneous summer days, but this Corn and Black Bean Salad comes to the rescue! Plans, activities, and schedules can vary drastically week to week during the summer in our family. Something I’ve learned is to plan meals and snacks that are ready and waiting in the fridge or pantry. Having a batch of this corn and black bean salad in the refrigerator, and a big bag of tortilla chip scoops, puts my mind at ease! There’s a hearty lunch/snack waiting for us at home and there’s no need to run through a drive through on our way back from the water park. Tips for making this Corn and Black Bean Salad:My biggest suggestion with this recipe is to use fresh veggies where you can. For example, I’ve listed frozen corn in the ingredients list, but if you have fresh corn absolutely use that instead! I’m looking forward to harvesting my own fresh cherry tomatoes and green peppers to use in this salad – it’s going to taste SO good!If you liked this Corn and Black Bean Salad recipe, leave a rating and a comment below this post!Recipe PrintCorn and Black Bean SaladA corn and black bean salad recipe with cherry tomatoes, green pepper, onion, and balsamic vinaigrette. Author: Kelly Miller Prep Time: 10 minutes Total Time: 10 minutes Course: Snack Cuisine: American Keyword: corn and black bean salad Servings: 8 servingsDid you make this recipe? Leave a review 5 from 2 votesIngredients 14 oz can black beans drained and rinsed 10 oz frozen corn thawed 1 green pepper seeded and diced 8 oz cherry tomatoes quartered 1/4 cup onion diced small 2 tbsp relish 1/2 cup balsamic vinaigrette tortilla chipsInstructionsCombine all ingredients, besides the tortilla chips, in a large mixing bowl. Stir well and serve with tortilla chips. Cover and refrigerate leftovers.NutritionCalories: 163kcalFat: 8gSaturated fat: 1gSodium: 237mgPotassium: 352mgCarbohydrates: 20gFiber: 5gSugar: 1gProtein: 4gVitamin A: 195%Vitamin C: 22.7%Calcium: 23%Iron: 1.5% 1.3K
Marsha saysJuly 11, 2018 at 2:05 pmWhen you say relish, do you mean dill pickle relish, or sweet pickle relish?Reply
Kelly Miller saysJuly 11, 2018 at 9:32 pmSweet pickle relish in this recipe. I hope you enjoy it, Marsha!Reply
Paul saysAugust 14, 2018 at 7:42 pmI can’t believe how good this dip was, especially when I consider how simple it is. I had this for a snack at almost every opportunity until it was totally gone. Reply