Corn and Black Bean Salad

Black beans, yellow corn, sweet red pepper and green coriander make this a colourful and delicious salad. For a more substantial salad, add diced feta cheese. If coriander isn't available, use fresh parsley or basil. 

Corn and Black Bean Salad


Quantity Ingredients
1 can (19 oz/540 mL) black or kidney beans, drained and rinsed
1 sweet red pepper, chopped
2 cups cooked corn kernels
1/2 cup chopped celery
1/4 cup chopped green onions
2 tbsp chopped fresh coriander (cilantro)
3 tbsp rice or cider vinegar
1 1/2 tsp Dijon mustard
1/4 tsp each granulated sugar, salt and pepper
1 tbs each water and vegetable oil


In bowl, combine beans, red pepper, corn, celery, onions and coriander.

To make dressing: In small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Whisk in water and oil. Pour over salad and stir to mix.

Can be made ahead for up to 1 day. Cover and refrigerate. 

Source: Anne Lindsay's New Light Cooking, Ballantine Canada, 1998.