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Black Bean, Corn & Red Pepper Salad Recipe

It’s not red, white and blue, but it’s fantastic for a picnic!


  • 2 cans black beans, drained
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 2 cups chicken broth
  • 6 ears fresh corn, shucked
  • 1 large red bell pepper, diced
  • 1/2 cup chopped fresh Italian parsley

Black Bean & Corn Salad Recipe Directions:

  1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.
  2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.
  3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.
  4. Remove from boiling water, drain and cool.
  5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.
  6. Stir in the diced red pepper and parsley.
  7. Drain excess broth from beans and mix beans with corn mixture.
  8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.