This recipe calls for less milk and absolutely no thickener! Also quite cheesy! You may either top it with buttered crumbs and bake it at 350 degrees for 30 minutes to brown it, but we prefer it without.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 red onion, diced
- ¾ cup salsa, or as desired
- ½ cup olive oil
- ½ cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Reviews
Very simple to make and tastes great!
I made a few modifications, but the main change is that I used three fresh ears of steamed corn, cut off the cob and cooled. Use either one or two can of beans, and I substituted garlic and onion salt instead of fresh garlic, onion, and salt. I used lime juice and about 1 T of olive oil. I also use freshly chopped cilantro and peppers. The fresh corn makes this particularly yummy!!
Followed except for used lime juice. This is excellent and great to prep early and have ready. We have as a side for tacos. Also great on tossed salads.
Although not spicy, it’s definitely as good as any salsa or appetizer to eat with tortilla chips in any restaurant! I added 1 chopped red bell pepper and 1 cup of cherry tomatoes and all the flavors just came together! Delicious!
Use less oil only about 3T and I added double the salsa which I bought fresh from Wegmans. Everyone loved it!
I love this recipe. I use pico de Gallo in place of salsa.
No changes, it was great
My wife and I loved this. The only changes I made were I added some chopped red and yellow bell pepper to give it color. If I made it again I would cut the oil in half and not put so much salt in. We put them in wraps with lite sour cream and guacamole. One reviewer suggested shrimp and I think that would be great. The recipe makes enough for a party. I agree that it is better made a day ahead to let the flavors meld. This is a definite keeper.
My wife and I loved this. The only changes I made were I added some chopped red and yellow bell pepper to give it color. If I made it again I would cut the oil in half and not put so much salt in. We put them in wraps with lite sour cream and guacamole. One reviewer suggested shrimp and I think that would be great. The recipe makes enough for a party. I agree that it is better made a day ahead to let the flavors meld. This is a definite keeper.
A good base recipe, although low on vegetables for my taste. I tweaked it based on another recipe, decreasing the onion and cilantro slightly and adding chopped yellow, red, and green peppers. I used slightly more vinegar, including adding a splash of balsamic, and I replaced the lemon juice with a smaller amount of lime juice. I also added a very generous splash of hot sauce. I used only a small sprinkle of salt.
Very tasty, lots of flavor. Used lime instead of lemon.
I used 1 can of black beans only; a can of Rotele diced tomatoes instead of salsa; 1/2 small sweet round onion. It tastes good; quick & easy to prepare & make ahead for a cookout, picnic & entertaining.
Good side for a hot day and grilling. Did sub a can of garbanzo beans for one of the black. Even my girlfriend’s son who is not a big fan of beans and going to culinary school liked it
I have made this twice; the first time as written. I agree there is too much oil which muddies the flavor. I cut the oil by half, upped the vinegar and substituted lime juice for the lemon.
This is easy to put together, uses ingredients in most kitchens and can be slightly varied to suit individual tastes. It makes a great side dish and could be used as a main dish for vegetarians. Next time I’ll probably add jalapeños or canned green chiles to ramp up the spiciness. The combinations of the different veggies makes great crunchiness and a lovely table presentation.
Amazing…love this salad, make it all the time now. Good as is, also good with some avocado chopped into it (on the plate) – chicken makes a fine addition to make for a hearty meal.
I have been making this for over a year. All my friends now ask for it as part of our pot lucks we have. Try it simple easy and tastes great. (Let it marinade for 2-3 hours ) or else the left overs will taste better than the meal.
I gave it a full star review even though I made a couple of changes because the basics are here…people can modify to their personal taste as they please but this recipe is definitely a starting point. I reduced the oil to a splash and substituted the the vinegar with plain white vinegar and the salsa with left over Pico de Gallo mixed with a bit of Louisiana Hot Sauce, made my beans from scratch instead of canned, used frozen corn instead of canned. I omitted the onion because there was plenty in the Pico de Gallo. What can I say? Simply divine! Can’t stop eating it! I am worried there won’t be enough left for dinner tonight! 😉 I plan to serve whatever is left tonight with panfried garlic, chilli fish and cajun spiced rice! Yum!
Wonderful, family favorite!
I have made it twice. It rocks!,,
Followed recipe exactly, except we aren’t fans of cilantro and left it out, also cut the oil in half, and we loved it. So good as a side salad, keeps well for days. Great dish to take to a pot luck.