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Corn and Black Bean Salad for a Crowd

Prep Time20 mins
Cook Time0 mins
Servings: 15

Equipment

  • Mixing bowls
  • Serving bowl

Ingredients

Salad Ingredients

  • 8 ears corn on the cob, fresh You can also use canned, but it's not nearly as good.
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 bunch cilantro, chopped
  • 2 pints cherry tomatoes, halved If you have young kids, quartering the tomatoes lengthwise is safest.
  • 1 large red onion, diced
  • 2 15 oz cans black beans, rinsed and drained

Dressing Ingredients

  • Juice of 3 limes
  • 1/4 cup olive oil
  • 2 tsp garlic salt
  • 1 tsp ground black pepper
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp sugar
  • 4 cloves minced garlic

Instructions

  • Into a large mixing bowl, slice the kernels off of the corn cobs. Try to cut as close to the cob as possible to ensure the corn kernels are in tact.
  • Add all remaining salad ingredients to the large mixing bowl with the corn.
  • In a smaller bowl, mix together all dressing ingredients until smooth. Pour over top of the salad ingredients. Mix well.
  • Refrigerate immediately until serving. Stir everything to reincorporate the dressing right before serving.
  • Serve and enjoy!

Notes

If you're serving this alongside other dishes, this salad should serve anywhere from 15-20 people.