This protein-rich, easy-to-make salad appeals to the eye as well as the palate. The mix of black and white beans is studded with yellow corn kernels and bright red pieces of sweet and spicy peppadew peppers. The dressing brings all the elements together for a finish sprinkled with bright green cilantro.

8 servings

10 ingredients

20 min prep

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 16-ounce can black beans, drained and rinsed
  • 1 16-ounce can white navy beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 2½ cup chopped peppadew peppers, drained
  • ¼ cup chopped red onion
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste

  1. In a large bowl, whisk together red wine vinegar, olive oil, and honey.
  2. Add black beans, white beans, corn, peppadews, red onion and cilantro. Toss with dressing and season with salt and pepper.
  3. Chill at least 2 hours before serving.

Chef Tips

Peppadew peppers can be found at the antipasti bar of your grocery store. You could use bottled roasted red peppers if you can’t find them.

Nutrition Facts (per serving)

Calories: 185; Fat: 4g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 29g; Sugar: 3g; Fiber: 8g; Protein: 9g; Sodium: 445mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

Fred Hutch Cook For Your Life logo TM