Corn-and-Black-Bean Salad

Corn-and-Black-Bean Salad Recipe
Sara Gray
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.

Yield:

Makes 6 cups

Recipe from


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

Preparation

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.

Note:

May 2005
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