Black Bean and Corn Salad |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I got this recipe recently from a friend who served it with King Ranch casserole. Everyone loved it and the eight of us finished it off at that meal! It's very tasty, easy to make, and is a colorful salad that goes well with any Mexican-themed menu or grilled meat. Prep time does not include chilling time. Ingredients:
1/4 cup balsamic vinegar |
1/4 cup cider vinegar |
1 tablespoon brown sugar |
1 1/2 teaspoons lime juice |
1/2 teaspoon cumin |
1/4 teaspoon salt |
1 garlic clove, minced |
1 cup frozen corn kernels, thawed |
1 cup diced red bell pepper |
3/4 cup onion, diced |
1/3 cup cilantro, chopped |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Bring first seven ingredients (vinegars through the garlic) to a boil; reduce heat and simmer 2 minutes, or until sugar is dissolved.
2. Combine remaining ingredients in a serving bowl.
3. Pour dressing over and stir to combine everything well.
4. Cover and chill at least one hour before serving.
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