Black Bean Jewel Salad

Going to a summer’s end picnic or BBQ? Here’s a great salad to bring — colorful and full of flavor! White corn adds a touch of natural sweetness and complements the Mexican Vinaigrette. Delicious!!!

3 15 oz. cans black beans, rinsed and drained (4 ½ cups if you use homemade beans)
1 ½ cups bells peppers, diced (red, orange and green)
1 medium tomato, diced
¾ cup red onion, diced small
2 cups white corn, fresh or frozen

¼ cup cilantro, minced
½ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon granulated onion
½ teaspoon granulated garlic

  • Defrost corn or cut corn off of fresh husks.
  • Combine ingredients in bowl. Add dressing and toss to coat.
  • Serve immediately or marinate overnight. It’s yummy either way!!

Serves: 8-10

Cooking time: 20 minutes

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Debbie Crowe
Debbie Crowe2 years ago

I will make this for my husband, me- not so much - I hate beans!!

Vicky P.
Vicky P.2 years ago


Catrin K.

Thank you .

Elena T.
Elena Poensgen2 years ago

Thank you :)

David Gee
David Gee2 years ago

Thanks for this - looks good, just right for sharing.

federico bortoletto


Catrin K.

Thank you !

LMj Sunshine

Looks good, thank you.

LMj Sunshine

Looks good, thank you.

Karen Martinez
Karen Martinez2 years ago

This looks really good--I do believe I have some black beans in the pantry that I can cook. Will have to make this for lunch! Thanks for the article.