Black Bean, Corn and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups corn, fresh or canned |
3 cups cooked black beans, rinsed and drained |
1 cup chopped red onion |
8 ounces cherry tomatoes, halved |
2 tablespoons red wine vinegar |
1 clove garlic, minced (or more!) |
5 tablespoons olive oil |
1 teaspoon dried basil |
Directions:
1. Whisk in small bowl, vinegar,garlic,pinch of salt and pepper.
2. Gradually whisk in olive oil and dried basil to taste.
3. Toss with beans, corn, tomatos and onion in serving bowl.
4. Refrigerate to let flavors blend.
5. I've never cared for black beans until I tried this recipe a co-worker brought in.
6. Since I make it just for myself I use 1 can corn, 1 can beans.
7. I have left out the tomatos and used a small amount of vadalia onion and it's still delicious.
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