Black Bean and Corn Salad I
This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.
This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.
Ingredients
-
½ cup balsamic vinaigrette salad dressing
-
¼ teaspoon seasoned pepper
-
¼ teaspoon dried cilantro
-
⅛ teaspoon ground cayenne pepper
-
¼ teaspoon ground cumin
-
2 (15 ounce) cans black beans, rinsed and drained
-
2 (15 ounce) cans whole kernel corn, drained
-
½ cup chopped onion
-
½ cup chopped green onions
-
½ cup red bell pepper, chopped
Method
-
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
-
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
