Corn-and-Black-Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add flavor to canned black beans and whole kernel corn by stirring in a vinaigrette of olive oil, balsamic vinegar and lime juice, and then adding orange bell pepper, cilantro and jalapeño. Ingredients:
1/3 cup extra-virgin olive oil |
1/4 cup balsamic vinegar |
1 1/2 tablespoons fresh lime juice |
1 teaspoon paprika |
2 (15 1/2-ounce) cans black beans, rinsed and drained |
2 cups frozen whole kernel corn, thawed |
1 large orange bell pepper, coarsely chopped |
1/3 cup chopped fresh cilantro |
2 small jalapeño peppers, seeded and minced |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Whisk together first 4 ingredients in a large bowl. Add beans and remaining ingredients; toss well to coat. Cover and let stand 1 hour, tossing occasionally.
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