This is what you are going to need to put this recipe together
Black Bean Salad
2 cans black beans, rinsed and drained (I only used one in the recipe I made today)
9-ounce can whole kernel corn, drained (I prefer to use frozen, but I didn't have any on hand)
1 cup chopped red bell pepper (you can use green pepper instead or you can use 1/2 cup red and 1/2 cup green)
1/2 cup chopped sweet red onion (I used the white part of scallions, because that's what I had on hand)
1/2 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1 Tablespoon olive oil
1 teaspoon brown sugar
1 large garlic glove, minced
1/4 teaspoon cumin
1. Place the beans, corn, onion and bell pepper in a large bowl. Sprinkle with black pepper and toss to mix well.
2. To make the dressing, add the vinegar, oil, brown sugar, minced garlic and cumin into a bowl and mix until sugar is dissolved.
3. Pour the dressing over the bean mixture, and toss to mix well. Serve immediately, or cover and chill until ready to serve.
This salad gets better the longer it marinates in the dressing.
This salad makes a great stand alone lunch for me, but I have used it with fish, chicken and anything mexican. I bring it to pot lucks all the time. Want to try something new for the summer, this dish is a winner.
Linking up with Living From Glory to Glory
Recipe adapted from "No-Time To Cook Cookbook"