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Black Bean And Corn Salad

Chef.at.Home's picture
Ingredients
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1 Tablespoon
  Cider vinegar 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Red cayenne pepper 1⁄8 Teaspoon
  Canned black beans 30 Ounce, drained, rinsed (Two 15 Ounce Cans)
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Chopped red onion 3⁄4 Cup (12 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean

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