Corn and Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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There are a lot of other bean and corn salads out there, but I didn't find one quite the same as this. I like this served over lettuce, in which case it can serve more than four. I originally found this recipe on the web, but I did make my own additions and changes to it to suit my own tastes. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (8 3/4 ounce) can corn, drained |
1 red onion, chopped |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon lime juice |
1/2 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
3 tablespoons chopped fresh cilantro (or if you don't like cilantro, parsley) |
Directions:
1. Mix together balsamic vinegar, oil, lime juice, salt, sugar, black pepper, cumin, and chili powder in a medium bowl.
2. Add the black beans, corn, onion, and bell pepper to the bowl.
3. Toss gently with the dressing to coat, and garnish with cilantro.
4. Cover and refrigerate overnight, or at least 4 hours.
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