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Black Bean Salad For Holiday Treat

bettyskitchen's picture
  Canned black beans 14 Ounce, rinsed and drained (1 Can)
  Whole kernel corn 8 Ounce, steamed until heated through
  Red bell pepper 1⁄2 , coarsely chopped
  Cucumber 1⁄2 , coarsely chopped
  Zucchini 1⁄2 , coarsely chopped
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Sugar/Sugar substitute 1⁄2 Cup (8 tbs)
  Apple cider vinegar/White vinegar 1⁄2 Cup (8 tbs)

In a large serving bowl, combine a 14-oz can black beans (rinsed and drained), ½ of a 16-oz. package whole kernel corn (steamed), ½ chopped red bell pepper, ½ chopped cucumber, ½ chopped zucchini, and ½ cup chopped cilantro. Sprinkle ½ cup sugar and ½ cup apple cider vinegar over the top. Toss well. Cover with plastic wrap and refrigerate at least four hours. Spoon onto a nice salad plate to serve. This is a colorful and healthy salad that is bursting with flavor. I hope you enjoy it! --Betty
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Recipe Summary

Difficulty Level: 
Very Easy
Next time when unexpected guests stop in, tune into this recipe video to whomp a quick and flavorful treat. Long on flavor and short on prep time, this delicious, flavorful bean salad includes a cooked black beans, steamed whole kernel corn, fresh zucchini, cucumber, red bell pepper, and cilantro that goes well with grilled pork and a chilled drink.

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