Black Bean and Corn Salad
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Serves 8 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 2 cups corn kernels, thawed if using frozen
- 1 Tbsp. vegetable oil or olive oil, optional
- 2 (15 oz.) cans black beans, rinsed and well drained
- 5 or 6 green onions, white and green parts, chopped
- 1 large sweet banana pepper, seeded and chopped (can substitute Anaheim or other mild pepper)
- 1 1/2 cup halved cherry tomatoes
- 6 Tbsp. olive oil
- 2 Tbsp. lime juice
- 2 1/2 Tbsp. red-wine vinegar
- 1 tsp. chile powder
- salt and ground black pepper, to taste
- 1/2 cup chopped fresh cilantro OR flat-leaf parsley
Directions
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If desired, skillet-roast corn in an iron skillet with about 1 Tbsp. of olive oil over medium-high heat, just until lightly browned.
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In a large bowl, combine corn, black beans, green onions, banana pepper and tomatoes.
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Om a small bowl, whisk together the 6 Tbsp. olive oil, the lime juice, red-wine vinegar, chile powder, salt and pepper. Pour over vegetables and toss to coat. Cover and chill for 1 to 12 hours before serving. Stir in cilantro just before serving.