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Black Bean Salad
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Description
Perfect for hot days and very versatile. It can be eaten as-is or with tortilla chips. It’s delicious on top of salad or chicken, or in tacos, fajitas or burritos. Enjoy!
Ingredients
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Can) Whole Kernel Corn, Drained
- 3 whole Multi-colored Bell Peppers, Diced
- ½ cups Red Or Vidalia Onion, Finely Diced
- 1 clove Garlic, Minced
- 4 Tablespoons Freshly Chopped Cilantro
- 2 Tablespoons Olive Oil (I Use Extra Virgin Olive Oil)
- ¼ cups Red Wine Vinegar
- 2 teaspoons Lime Juice
- ½ teaspoons Cumin
- Salt To Taste
Preparation
Combine black beans, corn, bell peppers, onion, garlic and cilantro in a large bowl. In a small bowl, combine oil, vinegar, lime juice and cumin to make a vinaigrette. Pour the vinaigrette over the mixture in the large bowl and mix well to combine. Salt to taste and refrigerate for at least 2 hours before serving. It tastes even better the next day.
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