Easy Colourful Corn Salad
So easy and colourful this is a perfect salad for your next barbecue, enjoy the flavours of capsicum, tomatoes and coriander in an Italian salad dressing.
Ingredients
Serves: 12
- 1 (400g) tin black beans, rinsed and drained
- 2 (400g) tins corn kernals
- 8 spring onions, chopped
- 2 green chillies, seeded and finely chopped
- 1 green capsicum, seeded and diced
- 1 avocado, peeled, stone removed and diced
- 125g roasted red capsicum diced
- 3 tomatoes, seeded and diced
- 1 small bunch fresh coriander, chopped
- 1 lime, juiced
- 1/2 cup Italian salad dressing, or homemade vinaigrette
Directions
Preparation:15min ›
Ready in:15min
- In a large bowl, combine all ingredients. Toss well and chill until serving.
Tip:
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
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Reviews and Ratings
Global Ratings:
(460)
Reviews in English (326)
I am not quite sure why the 1 user didn't care for this dish. I made the mistake of fixing it last night for a mexican theme tonight. Now I have to fix another bowl today because there is only about a cup left. This is such an easy recipe and it does NOT have to be followed by the letter to turn out grand.....Be creative... - 12 Oct 2002 (Review from Allrecipes USA and Canada)
This was excellent. The changes I made are to first DRAIN AND RINSE THE BEANS. The first time I made it I did not and it got sloppy and mushy. I used frozen white shoepeg corn, only because I personally hate canned corn (if you use canned I'd drain that too), and I used one can black beans and one can kidneys - just to add to the color. Also, instead of bottled Italian dressing I made my own with capers, caper juice, white wine, balsamic vinegar, olive oil, and garlic - you can probably use any kind of oil/vinegar dressing you like. The jalepeno added just enough spice, I'd personally use a little more but this was fine. Oh - and I used whole grape tomatoes, sliced ones may make it too runny also. - 21 Sep 2005 (Review from Allrecipes USA and Canada)
This made for a beautiful salad-the color combination was great. Someone mentioned how horrible it looked-they must not have drained the beans is all I can figure. I did make a few changes. I added some cumin, cayenne pepper and chili powder. After I had it all mixed up I thought it was screaming for pasta so I added about a cup of cooked rotini. I used red and green peppers and also added a bit of chopped celery. I left the pimentos out because it was red enough and didn't have the avocado so I skipped that as well. My end result was a very tasty and pretty side dish. - 27 Dec 2002 (Review from Allrecipes USA and Canada)