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Black Bean and Corn salad
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Description
A tangy easy recipe for the summer or any time of the year when you want something without having to turn on the burners on your stove.
Ingredients
- ¼ cups Extra Virgin Olive Oil
- 1 Tablespoon Cumin
- 1 Tablespoon Salt
- Paprika To Taste
- Pepper To Taste
- 1 cup Red Bell Pepper
- 2 whole Seeded Jalapeno Peppers
- 1 cup Green Onion, Chopped Finely
- 1 cup Finely Chopped Fresh Cilantro Or Dry To Your Liking
- 1 cup Avocado (this Is Optional)
- 2 cans Black Beans
- 1 cup Frozen Or Canned Corn
- 1 cup Balsamic Vinegar
Preparation
1. In a large bowl or Tupperware style, mix the olive oil, cumin, salt, paprika(or cayenne), and black pepper.
2. Chop bell peppers into small squares and add to the dressing. Chop and seed the jalapeno peppers.
3. Chop everything else and continue to add to the container.
4. Open can of beans rinse and drain and add to the container.
4. Open can or bag of frozen corn and drain and rinse and pour into container.
5. Mix all ingredients together. Add more salt if needed.
6. You can eat it right away or let the flavors settle in for a couple hours or even over night. YUMMMMMI!!
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