I made this Black Beans Salad for the first time last summer. After having the June issue of Everyday Food sitting on my bookshelf for the past 4 years, I finally decided to give this Black Beans Salad recipe a try.
Now, I decided to give this vegetable bean a chance. I have to say. The black beans won me over! I’m still making this recipe on a regular basis. I really can’t get enough of this easy salad!
The black beans’ soft and creamy texture alongside the sweet and crunchy red bell pepper is perfectly matched with the added softness and sweet flavor of the corn. The cider vinegar and dijon mustard bring a delicious tangy zip to this vibrantly colored salad. The original recipe calls for frozen corn, which is what I use this time of year, but during the summer, I like to use fresh corn cut from the cob. For added crunch, cut the kernels off an uncooked cob or to achieve a softer kernel, cook corn to desired tenderness using a cooking method of your choice (e.g. grilling, boiling, etc.).
This Healthy Black Beans Salad pairs nicely with roasted or grilled (depending on the season) pork tenderloin and can easily be prepared ahead of time.
Healthy Black Beans Salad
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 can black beans (15 ounces) drained and rinsed
- 1 package frozen corn kernels (10 ounces) thawed
- 1 medium red bell pepper ribs and seeds removed, finely diced
- 2 stalks green onions thinly sliced
- 1 pinch coarse salt
- 1 pinch ground pepper
- In a medium bowl, whisk mustard, vinegar, and oil. Add all vegetables and season with salt and pepper to taste. Toss to combine.
- If preparing this recipe in advance, cover salad and refrigerate. Bring to room temperature before serving.