Sweet Corn And Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I mix red kidney beans and black beans for more color and flavor. Bright, colorful, and full of fresh ingredients. Perfect for summer time heat. Ingredients:
2 cups fresh corn grilled and cut off the cob or frozen and thawed corn kernels |
1/2 cup finely chopped sweet onion |
2 tablespoons seasoned rice vinegar |
1 tablespoon extra-virgin olive oil |
1 tablespoon lime juice |
1/2 teaspoon sea salt |
1/2 teaspoon ground black pepper |
4 cups no-salt-added cooked black beans, rinsed and drained; use a mix kidney and black beans |
1 red bell pepper, cored, seeded and chopped |
1/3 cup cilantro leaves, finely chopped |
Directions:
1. First, grill the corn on the cob for roughly 5 minutes at medium heat. Cut kernels off the corn. If using frozen corn, dethaw and drain any excess water before adding to bowl.
2. In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.
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