Black Bean and Corn Salad with Red Wine Vinaigrette
Meet your new go-to cookout side. This colorful black bean and corn salad is loaded with fresh veggies and tossed in a simple red wine vinaigrette. It comes together in just 10 minutes, requires zero cooking, and tastes even better the next day.
Combine corn, black beans, bell pepper and red onion in a large bowl.
1 bag 16 oz sweet frozen corn kernels, defrosted*, 1 15 oz can black beans, drained and rinsed, 1 large red bell pepper, chopped, ½ large red onion, finely chopped
Stir in the vinegar, parsley, olive oil, salt and pepper.
Serve right away or chill in the fridge until ready to serve. Store leftovers in a covered dish in the fridge.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving.
Fresh corn: If fresh corn is in season, use it. You will need about 4-5 ears to get enough kernels. You can also grill the corn first for a smokier flavor.
Thaw corn quickly: Place frozen corn in a colander and run cool water over it until thawed, then pat dry before adding to the bowl.
Herb swap: Not a parsley fan? Fresh cilantro works great here for a more Southwest-style flavor.
Add heat: Dice up a fresh jalapeño and toss it in for a little kick.