Black Bean and Corn Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time. Ingredients:
1 can black beans, drained & rinsed |
1 (11 ounce) can corn, drained |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1/2 red onion, thinly sliced and quartered |
1/4 cup pickled jalapeno pepper, slices,chopped |
1/4 cup vegetable oil |
1/4 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons red wine vinegar |
Directions:
1. Mix together black beans, corn, bell peppers, onion and jalepeno.
2. Mix dressing ingredients together and toss with salad.
3. Refrigerate 2-3 hours to allow flavors to mingle.
|
|