Simple Black Bean Salad Recipe 

This protein-rich, low-fat Black Bean Salad may be made in about 30 minutes.  It goes well with barbecued food and is suitable for picnics or places without refrigeration.  


– 2 - 15 oz. cans black bean – 1 - 10 oz. can corn or 6 ounces fresh or frozen corn – 1 - 4 ounce can chopped green chile – 1 - 7 oz. jar pimentos, fresh or roasted red pepper – ½ cup green onion tops only – 1 tablespoon chopped cilantro, optional – 1 teaspoon sugar – 1 teaspoon salt – ½ cup vegetable or canola oil – ¼ cup red wine vinegar – 1 teaspoon red pepper flakes or to taste



The black beans should be drained and then washed carefully under cold water until the water becomes clear.  


The tinned corn and pimentos should be drained.  


The green tops of the green onions should be chopped.  


A big bowl should be used to combine the beans, maize, pimentos, green onions, and green chiles (green chilies). The salt and sugar should be sprinkled on top of the.  


The oil, vinegar, and red pepper flakes should be mixed together. Perform a thorough mixing with a whisk.   


After pouring over the salad components, gently toss the salad. Place in the refrigerator for a few hours or an entire week.  


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