Black Bean/Corn/Red Pepper Salad

Sharon's Healthy Recipes

A vibrant, colorful salad that can be a main course or served as a side along with poultry or beef.


2 cans organic black beans, drained and rinsed
1/2 red pepper, chopped
2 to 3 scallions, chopped
1/4 cup chopped parsley
1/2 cup organic frozen corn
1/2 cup walnuts, chopped
1 clove garlic, minced
1/4 cup organic extra virgin olive oil
2 tbs tamari*
1 tbs fresh lemon juice
1 tbs brown rice vinegar*
1 tbs dijon mustard

No of Servings: 6     Preparation Time: 30 minutes


Drain liquid from beans and rinse under warm water and drain again. Place in large bowl. Add chopped red pepper, scallions, garlic and parsley. Allow corn to thaw slightly and add to salad. Stir together and then add chopped walnuts. To make dressing, place tamari, lemon juice and brown rice vinegar in small bowl. Whisk in mustard. Then slowly drizzle in olive oil, mixing with a whisk. Whisk until smooth. Pour over salad and gently stir all together. Allow salad to sit at room temperature and marinate for about 20 to 30 minutes. Serve on beds of lettuce and garnish with red pepper strips or scallions.


Tamari is a healthier version of soy sauce found in the condiment area of the natural foods section. Brown rice vinegar has a milder flavor than apple cider vinegar. I use either Spectrum or Eden brand.

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