Paired well with any grilled food, like chicken or fish, try this corn and black bean confetti salad. This easy recipe is a staple for summer and can be enjoyed as a side dish or served over salad greens.
1 can black beans, drained and rinsed
1/2 red onion, diced
1 red pepper, diced
1 green pepper diced
2 tablespoons fresh cilantro, chopped
1/3 cup red wine vinegar
1/4 teaspoon cumin
salt and pepper to taste
Serves: 6
Salad Ingredients:
2 cups freshly cooked or frozen corn1 can black beans, drained and rinsed
1/2 red onion, diced
1 red pepper, diced
1 green pepper diced
2 tablespoons fresh cilantro, chopped
Dressing Ingredients:
1/4 cup olive oil1/3 cup red wine vinegar
1/4 teaspoon cumin
salt and pepper to taste
Serves: 6
Preparation:
- Assemble salad ingredients in a large bowl.
- Separately, whisk to combine dressing ingredients.
- Pour dressing over salad.
- Refrigerate for several hours to allow flavors to blend.
Next Steps & Resources:
- Recipe shared by the oncology dieticians at John Theurer Cancer Center
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