Black Bean, Florida Corn and Red Pepper Salad


  • 1/3 cup vinegar
  • 1 tablespoon mustard
  • 1 teaspoon oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, diced
  • 2 cups canned black beans, drained and rinsed
  • 1 cup fresh Florida sweet corn kernels, cooked and cooled (add 1/2 cup for baby)
  • 1 large red Florida bell pepper, trimmed and diced
  • 2 tablespoons fresh parsley, chopped (option)


  • In a large bowl, whisk together the vinegar, oil, salt and pepper. Add the onion and black beans.
  • Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.
  • Add the red pepper to the onion mixture along with the parsley. Toss well. Add salt and pepper to taste

Yield 6 Servings

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