Corn and Bean Salad

This post has been sitting on my computer for nearly two months–a whirlwind of a two months.

1 house sold, 1 house purchased. Moving out, moving in. Boxes, boxes….and a puppy. Another puppy.

Meet Jack.

Puppy Cuteness.The good news is that we are all settled in our new home, which is nestled on the hillside off of a country dirt road. The better news is we are finally settled in (I am never moving again, ever). And the best news yet…I am back!

And now that I have some time to get to this post, summer is in full swing. Yippee!

Beautiful days filled with sunshine, comfy clothes, and evening strolls. I love it.

What else do I love? Summer salads. Summer salads?! That’s right. A major summer highlight.

I’ve been known to fill my plate so full of summer sides, that I nearly run out of room for the main dish (don’t worry…I somehow manage to squeeze it all in).

Last weekend (now two months ago…) at our family picnic I relished in all of the glorious summer salads. Three bean salad, fruit salad, potato salad, and this

Summer Corn and Bean Salad-perfect as a dip, topping for meat, or perfectly delicious on its own!Corn and Bean Salad. YUM.

It’s light, full of flavor, and entirely too easy to throw together.

I certainly enjoyed every single bite of this all on its own. But topping this over a nicely grilled steak, pork loin, or chicken…aaaaamazing. I think I’m liking this as a little taco filler, too…yea?!

(And because I have made this several times since drafting this post…it makes for a perfect snack with chips, too!)

Bring this along as your next dish to pass or serve it up alongside your favorite grillings at home.

Two things I guarantee: It will be ooo-d and ahhh-d and it will be devoured.

Summer Corn and Bean Salad-perfect as a dip, topping for meat, or perfectly delicious on its own!

Summer Corn and Bean Salad
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Ingredients
  1. 1/4 cup sugar
  2. 1/4 cup apple cider vinegar
  3. 1-1/4 cups cook corn off the cob (or frozen corn that has been thawed)
  4. 1/2 cup oil
  5. 1 red pepper, diced
  6. 1 cup sweet onion, diced
  7. 2 jalapeno peppers, seeded and minced
  8. 1 (15 ounce) can black beans, rinsed and drained
  9. 1 (15 ounce) black-eyed peas, rinsed and drained
  10. salt to taste
Instructions
  1. Combine sugar and vinegar in a small sauce pan on the stove, stir. Heat until sugar is complete dissolved. Let cool. (This step can also be done in the microwave).
  2. In a large bowl, combine corn, peppers (red/jalapeno), beans, and black-eyed peas. Pour in sugar and vinegar mixture and oil. Toss and season with salt.
  3. Let chill before serving.
Sneaks & Sweets http://sneaksandsweets.com/
Summer Corn and Bean Salad-perfect as a dip, topping for meat, or perfectly delicious on its own!

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6 Responses to Corn and Bean Salad

  1. Cheri Sigmund July 6, 2015 at 2:30 pm #

    This would be awesome over fish!

    • sneaksandsweets9 July 6, 2015 at 3:43 pm #

      Indeed, it would!

  2. Melissa Reynolds July 6, 2015 at 2:41 pm #

    I am soooo making this for a get together this weekend! Perfect! Thank you!

    • sneaksandsweets9 July 6, 2015 at 3:43 pm #

      Awesome! I hope you enjoy it šŸ™‚

  3. JessP July 6, 2015 at 4:10 pm #

    This looks great! I’m desperate for some allergy-friendly alternatives and this looks like it could be a go-to. Congrats on the new place!

    • sneaksandsweets9 July 6, 2015 at 4:16 pm #

      Hope it’s a good one for you! Thank you šŸ™‚

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