Black Bean & Corn Salad with Balsamic Vinegar Reduction

By • July 2, 2014 1 Comments

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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


Serves 4-6


  • 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


  • 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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