CAN YOU BELIEVE IT IS AUGUST ALREADY? I cannot. Where has the time gone?? I don’t know about you all but I am not ready for summer to end. How best can we honor the warm weather and sunshine? Continue to eat our FAVE SUMMER FOODS! Duhhhhhh… This Black Bean and Corn Salad is one of my all-time favorites! I cannot technically take credit for the recipe, because it actually belongs to my mama! Who I believe originally got it from my Aunt – so thank you Aunt Jane!! And mom 🙂 – love you both!
Easy, delicious, and FULL of flavor. Seriously, this salad is a home run. Jake who claims to not like red peppers even loves this salad – I just have to chop them up real small! I love to make a big batch for potlucks, picnics, barbecues – you name it, I bet it is a great occasion for Black Bean and Corn Salad – because its always a great occasion for Black Bean and Corn Salad!
Enjoy as a side to your grilled fish, chicken, or burgers…
Or maybe as fun salad topper…
OR… the best option of all… Enjoy this salad on your TACOOOOOOOOOOOOOS! These Easy Fish Tacos are dabomb.com with Black Bean and Corn salad.
This EASIEST and most DELICIOUS side for your next outdoor dinner, picnic, or barbecue!
- 2 cans black beans rinsed
- 1 can corn rinsed
- 1 red pepper diced
- 1/2 red onon diced
- 1 tbsp cumin
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 3-4 tbsp lime juice or to taste
- salt and pepper to taste
In a large bowl, combine all ingredients. Stir gently to evenly distribute seasoning throughout salad.
Storage: Refrigerate bean salad in an airtight container for 3-4 days.