Summer Corn & Bean Salad



Contributor: Catherine Fischer

Need a refreshing summer side for your next book club? Or a quick make-ahead lunch for this week?


  • 1/4 cup Granulated Sugar

  • 1/4 cup Apple cider vinegar

  • 1 1/4 cups Buttered corn

  • 1/2 cup Vegetable Oil

  • 1  Red sweet pepper, 1/4-inch dice

  • 1 cup diced (1/4-inch)  Celery

  • 1 cup diced (1/4-inch) Sweet onion

  • 2  Jalapeno peppers, seeded, minced

  • 1 can (15.5 oz) Black beans

  • 1 can (15.5 oz) Black eyed peas

  • Salt to taste


1. Combine sugar and vinegar in large microwave-safe bowl. Heat in microwave about 1 min, until sugar is dissolved; stir.

2. Add corn and oil; stir to combine. Add peppers, celery, onion, jalapenos, black beans, and black-eyed peas; toss to combine. Season with salt. The end!


Tastes even better the next day after it sits!

Makes 7 cups. Total time: 25 minutes-ish.

This recipe was originally published here.