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  • Writer's pictureKaren Shayne

Black Bean and Corn Salad

How easy can a recipe be?  Well, this one absolutely fits the bill – AND it’s fresh and gluten-free. It’s perfect for a quick side on a warm day or a fall tailgate or can be served as a salad all on its own.  And if you are adventurous, you can even serve it up with some morning eggs (with extra hot sauce, of course).


1 can, 14 ounces, black beans, rinsed and drained

1 cup frozen corn kernels

1/2 red bell pepper, seeded and chopped

2 scallions finely chopped

2 teaspoons hot sauce

1/2 lime, juiced

¼ c cilantro finely chopped

1 tablespoons vegetable or olive oil

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 20 minutes for corn to defrost and flavors to combine, then toss and serve. You also can refrigerate overnight and add a toss of olive oil and a couple of rough chops of cilantro for the serve!

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