Sunday, July 14, 2013

Corn and Black Bean Salad

This is an easy, no cook meal. It's perfect for this hot weather we've been having.

Corn and Black Bean Salad

1 can corn kernels
1 can black beans
1 large red pepper chopped
handful chopped cilantro
2 cloves garlic, minced
2 Tbsp white balsamic
1/4 C extra virgin olive oil
1/4 tsp cumin
1/2 tsp honey
1/2 tsp salt
freshly ground pepper

1. Drain and rinse corn and black beans.
2. Place corn, beans, red pepper, and cilantro in bowl and stir to mix.
3. Whisk together remaining ingredients in a small bowl and pour over salad. Stir to mix.

This salad keeps well for a few days in the fridge and is great in place of salsa in a taco or fajita or for dipping chips.

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