Corn and Black Bean Salad with Mexican Vinaigrette

This marinated salad is bursting with Tex Mex flavors and serves as a healthy alternative to rice and beans.


frozen corn

black beans

red bell pepper

yellow bell pepper

small red onion

finely chopped cilantro


black pepper

fresh lime juice

In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.


In a mason jar, shake up all of the ingredients to the vinaigrette.


Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.


This recipe keeps fresh for 2 days in the refrigerator.


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