Black Bean Salad with Corn
Black Bean Salad with Corn has crunchy celery, red onion, sweet red peppers, and salty feta cheese dressed with a sweet balsamic vinaigrette.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4½ Cups Black Beans (From Three 15 Ounce Cans, Drained and Rinsed)
- 2 Cups Corn Kernels (Fresh From About 2 Ears or Frozen)
- ½ Cup Celery (Finely Diced)
- ½ Cup Red Peppers (Finely Diced)
- ½ Cup Red Onion (Finely Diced)
- ½ Cup Feta Cheese (Crumbled)
- ⅓ Cup Balsamic Vinaigrette
- ¼ Cup Fresh Celery Leaves or Parsley (Chopped)
Instructions
- 1
Prepare Ingredients. Cook the ears of corn in boiling water for 5 minutes. Drain, then, plunge the ears immediately into cold water with ice. Cut the kernels from the ears using a sharp knife and a cutting board.Drain the black beans and rinse well. Finely dice the celery and red onion. Remove the seeds from the peppers and finely dice or slice into thin strips.
- 2
Combine Salad Ingredients. In a large bowl, add the black beans, corn kernels, celery, red peppers, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.
- 3
Dress the Salad. Pour the balsamic vinaigrette over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
- 4
Garnish and Serve. Garnish the bean salad with chopped fresh celery leaves or parsley. Serve and Enjoy!