Ingredients and Weight:
- 2 large ears of corn, kernels removed (about 2 cups)
- 1/2 red bell pepper, diced (about 1 cup)
- 1/2 green bell pepper, diced (about 1 cup)
- 1/2 onion, diced (about 1 cup)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the corn, bell peppers, onion, black beans, kidney beans, tomatoes, cilantro, olive oil, vinegar, sugar, salt, and pepper.
- Toss to combine.
- Serve immediately or refrigerate for later use.
Nutritional Information:
Per serving (about 1 cup):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Refreshing and flavorful
- Perfect for summer cookouts and barbecues
- Can be made ahead of time for convenience
User Comments:
- "This salad is so easy to make and it's always a hit at our family gatherings." - Mary
- "The perfect side dish for grilled chicken or ribs." - John
- "I love that I can make it the night before and it still tastes great the next day." - Susan
Special Precautions and Tips:
- If using fresh corn, be sure to remove the kernels before measuring.
- For a spicier salad, add a diced jalapeño pepper.
- Serve with additional fresh cilantro or lime wedges for garnish.
