Black Bean And Corn Salad Rachael Ray
The black bean and corn salad Rachael Ray recipe is a quick and easy dish to make. This recipe is perfect for those who want to have a healthy and flavorful meal without spending too much time in the kitchen. This salad is also a great option for those who are vegetarians or vegans.
Ingredients:
- 2 cans of black beans, rinsed and drained
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 bunch of cilantro, chopped
- 1 lime, juiced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the black beans, corn, red bell pepper, green bell pepper, and red onion.
- Add the chopped cilantro to the bowl and mix well.
- In a small bowl, whisk together the lime juice, vegetable oil, salt, and pepper.
- Pour the dressing over the black bean and corn salad and toss to coat evenly.
- Refrigerate the salad for at least 30 minutes before serving.
- Garnish with more cilantro and serve chilled.
This salad is perfect for any occasion. It is easy to make and packed with flavor. The combination of black beans and corn provides a healthy source of protein and fiber, while the bell peppers and cilantro add a burst of freshness.
Variations:
The black bean and corn salad Rachael Ray recipe is versatile and can be customized to suit any taste. Here are some variations to try:
- Add diced avocado for a creamy texture
- Replace the lime juice with lemon juice for a different flavor
- Add diced tomatoes for extra color and flavor
- Replace the red onion with white onion for a milder taste
- Add some diced jalapeno for a spicy kick
Enjoy this delicious and healthy salad as a side dish, or make it the main course by adding some grilled chicken or shrimp. This black bean and corn salad Rachael Ray recipe is perfect for summer barbecues, potlucks, or just a quick and easy meal at home.