Recipe courtesy of Curtis Aikens

Corn and Bean Salad with Curtis' Chili Dressing

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  • Level: Easy
  • Yield: 4 servings
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For the salad:

Whole kernels from 4 ears of corn

1 cup cooked red beans

1 cup cooked black beans

1 cup cooked pinto beans

1 cup cooked garbanzo beans

2 medium tomatoes, diced

1 bunch green onions, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 small head lettuce, shredded

Chili Dressing:

1/4 cup rice wine vinegar

1 teaspoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 cloves garlic, minced

1/2 Vidalia onion, chopped fine


  1. In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.