Corn and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I wanted a side dish that had a little spicy heat to serve with my pan-fried tilapia. I came up with this Mexican-inspired salad. -Peggy Kistler, Salem, OR Ingredients:
2 cups fresh corn kernels (about 4 ears) |
1 cup diced red bell pepper (about 1 large) |
1/2 cup thinly sliced green onions |
1/2 cup chopped fresh cilantro |
1 (15-ounce) can black beans, rinsed and drained |
1/4 cup red wine vinegar |
1 teaspoon sugar |
2 teaspoons canola oil |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon freshly ground black pepper |
dash of salt |
Directions:
1. Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.
2. Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.
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