Black Bean Salad with Corn

Black Bean Salad with Corn has crunchy celery, red onion, sweet red peppers, and salty feta cheese dressed with a sweet balsamic vinaigrette.

Prep Time 20

Total Time 20

Course Salad, Side Dish

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

Salad Ingredients:

4½ Cups Black Beans From Three 15 Ounce Cans, Drained and Rinsed
2 Cups Corn Kernels Fresh From About 2 Ears or Frozen
½ Cup Celery Finely Diced
½ Cup Red Peppers Finely Diced
½ Cup Red Onion Finely Diced
½ Cup Feta Cheese Crumbled
⅓ Cup Balsamic Vinaigrette

Garnish:

¼ Cup Fresh Celery Leaves or Parsley Chopped

Instructions

Prepare Ingredients. Cook the ears of corn in boiling water for 5 minutes. Drain, then, plunge the ears immediately into cold water with ice. Cut the kernels from the ears using a sharp knife and a cutting board.
Drain the black beans and rinse well.
Finely dice the celery and red onion. Remove the seeds from the peppers and finely dice or slice into thin strips.
Combine Salad Ingredients. In a large bowl, add the black beans, corn kernels, celery, red peppers, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.
4½ Cups Black Beans, 2 Cups Corn Kernels, ½ Cup Celery, ½ Cup Red Peppers, ½ Cup Red Onion, ½ Cup Feta Cheese
Dress the Salad. Pour the balsamic vinaigrette over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
⅓ Cup Balsamic Vinaigrette
Garnish and Serve. Garnish the bean salad with chopped fresh celery leaves or parsley. Serve and Enjoy!
¼ Cup Fresh Celery Leaves or Parsley

Notes

For the best flavor, make this black bean salad at least 2 hours before serving. Store it in an airtight container in the refrigerator for up to 5 days.

Nutrition

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