Corn and Bean Salad

Corn and Bean Salad
Recipe type: Salad
This recipe was created by Janae Alberts, a Haverford Township real estate agent and Oakmont Farmers Market supporter. Her business website is:
  • CORN
  • 5-6 ears of corn, cooked and cut from cob
  • 1 and ½ to 2 cups black beans cooked (canned beans can be used, drain)
  • ⅓ cup chopped celery
  • ⅓ cup chopped red onion
  • ⅓ cup chopped bell pepper
  • ¼ cup chopped fresh cilantro
  • ½ Cup Olive oil
  • ¼ cup red wine vinegar
  • 1 Tablespoon sugar
  • ½ teaspoon celery seed
  • Dash tobasco to taste
  • Salt and pepper to taste
  1. Mix dressing together to dissolve sugar, pour over salad. Prepare at least an hour in advance to bring out full flavor.