Black Bean and Corn Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 12 servings.
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.
© 2024 RDA Enthusiast Brands, LLC