Recipe: Summer Corn and Bean Salad

Recipe: Summer Corn and Bean Salad

Author: Lane Keating

The hot weather is here and this cold corn & bean salad is just what the doctor ordered!


  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Granulated White Sugar
  • 1 1/4 Cups Frozen Corn
  • 1/2 Cup Vegetable Oil
  • 1 Red Pepper - Diced
  • 1 Cup Celery - Diced
  • 1 Cup Sweet Onion - Diced
  • 2 Jalapeno Peppers - Diced (Optional)
  • 1 Can Black Beans, Drained and Rinsed
  • 1 Can Black-Eyed Peas, Drained and Rinsed
  • Salt & Pepper To Taste


  1. Combine sugar and vinegar in large microwave-safe bowl. Heat in the microwave for about 1 minute, until the sugar is dissolved. Stir.
  2. Add the rest of the ingredients and toss to combine. Season with salt & pepper to taste. Refrigerate for 2 hours.

Note: Kidney beans, garbanzo beans, or pinto beans can be substituted. Use whatever you have in your pantry!


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