Yellow corn, black beans and red bell pepper make this Corn and Black Bean Salad Recipe a colorful and delicious choice for family get-togethers.
Whether the occasion is a holiday gathering, a garden party or one of life’s unexpected events, food is the common denominator in the South. Bless Your Heart (Thomas Nelson, 2010) by lifelong Southerners Patsy Caldwell and Amy Lyles Wilson presents Southern cooking at its best and truest with recipes such as Fried Barbecue Chicken and Melt-in-Your-Mouth Cornbread. No matter the particular moment of life you encounter, Bless Your Heart has a recipe and a story to go with it. This Corn and Black Bean Salad Recipe is a hearty choice for family gatherings. This excerpt is taken from chapter 4, “Family Reunions.”
You can purchase this book from the GRIT store: Bless Your Heart.
I love to make this during the summer months. It is great to serve at an outdoor family reunion.
1/2 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can white whole kernel corn, drained
1 (15-ounce) can yellow whole kernel corn, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced purple onion
2 cups diced (fresh) tomatoes
1 medium cucumber, peeled, seeded, and diced
To make the dressing: In a small bowl whisk the vinegar, sugar, salt, and pepper until the sugar dissolves.
To make the salad: In a large bowl combine the corn, black beans, red and green pepper, onion, tomato, and cucumber. Toss to mix. Add the dressing to the salad. Cover and chill 4 hours before serving.
Corn and Black Bean Salad Recipe makes 10 servings.
This excerpt has been reprinted with permission from Bless Your Heart: Saving the World One Covered Dish at a Time. Buy this book from our store: Bless Your Heart.
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