Mediterranean Corn and Black Bean Salad
This Mediterranean Corn and Black Bean Salad is a vibrant and refreshing dish, perfect for summer picnics, barbecues, or healthy lunches.
Ingredients
For the salad:
- 2 cups corn kernels fresh, frozen, or canned)
- 1 can (15 oz) black beans drained and rinsed
- 1 red bell pepper diced
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped (optional)
For the dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cook the corn kernels in boiling water for 3-5 minutes, then drain and let cool. If using frozen corn, thaw and drain. If using canned corn, simply drain.
- Combine Salad Ingredients: In a large bowl, combine the corn kernels, black beans, red bell pepper, cucumber, red onion, cherry tomatoes, Kalamata olives, feta cheese, parsley, and cilantro (if using).
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Dress the Salad: Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
- Serve: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy your Mediterranean Corn and Black Bean Salad as a light lunch, side dish, or part of a larger meal.
- Dobar tek!