(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 1BEAN SALADS >>>>> >  Corn & Black Bean Salad


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Makes 4 cups.
Serving size about 1/2 cup.

1 15-oz. can cooked black beans, drained
1 10-oz. can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste

In large bowl, toss together ingredients, except pepper

Generously sprinkle salad with pepper.

Cover and refrigerate 2-24 hours before serving.

Serving Suggestions
Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.
Serve with grilled sausages, fried potatoes and hoagie buns.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages