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Corn and Black Bean Salad This is a colorful salad that could be served any time of the year, but would look especially nice with grilled or barbecued chicken. Makes 4 Servings |
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Ingredients: 2 cups cooked corn kernels, about 4 ears One 15 ounce can black beans, rinsed and drained 1 cup chopped tomatoes 1/2 cup chopped mild onions 2 tablespoons chopped cilantro 1 tablespoon lime juice 1 tablespoon rice vinegar or other mild vinegar 2 tablespoons olive oil Kosher salt and freshly ground black pepper to taste | |
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Instructions: 1. Combine corn, beans, tomatoes, onions, and cilantro in a bowl. 2. Mix remaining ingredients in a cup. 3. Pour over corn mixture and toss well. 4. Let sit at least 30 minutes at room temperature. 5. Check for seasonings. |
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