So Labor Day is like right around the corner. Can’t even believe I just typed that. This year is just flying by. Looking for Easy Family Dinner Ideas? But because it is so close to the final BBQ of the season I wanted to share with you this recipe for Black Bean and Corn Salad. It comes together so quickly & makes a LARGE amount. So it’s perfect for those Labor Day entertaining with your friends or those fun end of summer church picnics. Whatever the occasion- this is a great side dish recipe to bring along to feed the crowds.
I love the vibrant colors. I literally just started throwing things in the bowl based on the colors I felt it needed to be visually interesting. Of course I took into account flavor medleys – but I really wanted this to have a nice array of colors to just pop out of the platter.
Simple & easy – you know that is the best when it comes to preparing for a large crowd.
My kids went back for thirds! We enjoyed this on the side of our Baby Back Ribs.
Black Bean and Corn Salad
- 2 15.25 ounce cans black beans - drained & rinsed
- 32 ounce bag corn - cooked & slightly cooled
- 10 ounces cherry tomatoes - halved
- 1 large orange sweet pepper - finely diced
- 2 cup spinach leaves - chopped
- 3 tbsp Parmesan cheese
- 4 ounces feta cheese
- 1/4 cup olive oil
- 3 tbsp garlic powder
- salt & pepper to taste
- Combine all prepared ingredients to large bowl - toss well to coat with oil & seasonings.
- Chill in refrigerator for about 20 minutes prior to serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more great side dishes?
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