Black Bean and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.Margaret Allen, Abingdon, Virginia Ingredients:
1/3 cup olive oil |
1 tablespoon red wine vinegar |
1 teaspoon cider vinegar |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon salt, optional |
1/4 teaspoon sugar |
1/8 teaspoon ground red or cayenne pepper |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (8 ounces) whole kernel corn, drained |
3/4 cup chopped red onion |
1/2 cup chopped sweet red pepper |
Directions:
1. In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight. Yield: 12 servings.
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