Corn and Black Bean Salad
A simple cumin dressing is tossed with a salad bowl full of kernel corn and black beans. Its sensational as is but I think it would be super rolled in a warm tortilla with a dollop of sour cream.
Prep time:
Serving size: 4
Calories per serving: 140
Ingredients:
Serving size: 4
Calories per serving: 140
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
Directions:
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Source: allrecipes.com
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
