• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Corn and Bean Salad

  • Recipe Submitted by on

Category: Vegetables, Salads

 Ingredients List

  • 3 c Corn kernels, cooked
  • 16 oz Red kidney beans, from can,
  • -drained and rinsed
  • 1 cn Black olives, sliced &
  • -pitted, drained
  • 1 sm Red bell pepper
  • Endive leaves


6 tb Vegetable oil
3 tb Cider vinegar
1 1/2 ts Dijon mustard
3/4 ts Salt
3/4 ts Cumin, ground
1/4 ts Sugar

To make the dressing, in a medium-sized bowl, whisk together oil, vinegar,
mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans,
and olives into the bowl with the dressing; toss until coated. cover and
refrigerate for at least 30 minutes.

Keeping the bell pepper whole, remove the core and seeds. Cut the pepper
crosswise into 1/4-inch rings. To serve, line a platter with endive leaves.
Spoon the corn mixture over the endive, top with the bell pepper rings and

Preparation time: 40 minutes

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