Make Ahead

Black Bean & Corn Salad with Balsamic Vinegar Reduction

July  2, 2014
0 Ratings
  • Serves 4-6
Author Notes

This salad is the perfect dish to take with you to any summer party! You can make it a day before (which is better, so the flavors can combine) and it lasts for 3-5 days in the fridge…if you even have leftovers after. The perfect side dish to go with kabobs, burgers, or any summer grilling favorite. Hope you like it! —Kristina's Cooking

What You'll Need
  • Reduction
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Cider Vinegar
  • 2 tablespoons Brown Sugar
  • 1 1/2 teaspoons Fresh Lime Juice
  • 1 Garlic Clove, pressed or minced
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Salt
  • Salad
  • 1 cup Corn (off the cob. If using frozen, thaw first)
  • 1 cup Red Bell Pepper, chopped
  • 3/4 cup Chopped Sweet Onion
  • 1/3 cup Cilantro, minced
  1. Add the Reduction ingredients to a small sauce pan.
  2. Bring ingredients to a boil, then simmer for 2 minutes.
  3. Put all Salad ingredients in a large bowl.
  4. Mix Reduced sauce in with the Salad ingredients.
  5. Place in fridge for a least an hour to cool (its even better the next day).
  6. Serve with your favorite grilled meats & enjoy!

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1 Review

Mary J. May 30, 2016
where do the beans come in? There is no bean ingredient listed.