Black Bean and Corn Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This is from a Cooking Light magazine. You can eat it as a salad, or as an appetizer served with tortilla chips. Ingredients:
1/4 cup balsamic vinegar |
1/4 cup cider vinegar |
2 tablespoons brown sugar |
1 1/2 teaspoons fresh lime juice |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 clove garlic, minced |
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn, thawed |
1 cup chopped red bell pepper |
1/4 cup chopped onion |
1/3 cup minced fresh cilantro, optional |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Bring the first 7 ingredients to a boil in a small saucepan.
2. Reduce heat, and simmer 2 minutes or until sugar dissolves.
3. Combine vinegar mixture, corn, and remaining ingredients in a large bowl; cover and chill.
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