Corn and Black Bean Salad

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

From the Ft. Worth Star-Telegram.

Ingredients:

1 (15 ounce) can black beans, drained and rinsed

2 large tomatoes, cut into 1/4 inch dice (about 1 cup)

1 cup corn kernel, fresh (or frozen)

1 small red onion, cut into 1/4 inch dice (about 1/2 cup)

2 tablespoons finely chopped fresh flat-leaf parsley

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar or 2 tablespoons distilled vinegar

2 tablespoons garlic, minced

1 teaspoon sugar

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

Directions:

1. Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine.
2. To make the dressing whisk all the ingredients together in a small bowl.
3. Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.

By RecipeOfHealth.com