Black Bean and Corn Salad

Soups & Salads | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 cups canned black beans, drained and rinsed
  • 2 cups fresh or frozen corn, thawed and drained
  • 1 cup celery, sliced
  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • Dressing:
  • 1/4 cup rice vinegar
  • 2 Tablespoons honey
  • 1 1/2 teaspoons dry mustard powder
  • 1/8 teaspoon crushed red pepper
  • 1 Tablespoon olive oil


  • In a large bowl, combine beans, corn, celery, and peppers.  Set aside.
  • In a small measuring cup, combine vinegar, honey, mustard powder, red pepper, and oil.
  • Whisk to combine and pour over beans and vegetables.  Coat well.
  • Serve chilled


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