Black Bean and Corn Salad I
This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.
Ingredients
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½ cup balsamic vinaigrette salad dressing
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¼ teaspoon seasoned pepper
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¼ teaspoon dried cilantro
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⅛ teaspoon ground cayenne pepper
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¼ teaspoon ground cumin
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2 (15 ounce) cans black beans, rinsed and drained
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2 (15 ounce) cans whole kernel corn, drained
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½ cup chopped onion
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½ cup chopped green onions
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½ cup red bell pepper, chopped
Description
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In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
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In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
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