Monday, October 11, 2010

Black bean and corn salad

Colorful, isn't it?  This is another side dish from Saturday's tostada bar dinner party.  I wanted something to keep the fiesta theme so I made this salad.  The beans were cooked in crock pot although you could easily substitute a can of black beans if you need to.

2 cups cooked black beans, drained and rinsed
1 package of frozen corn, cooked according to the direction and rinsed
1 red bell pepper, finely diced
1 handful cilantro, diced
1/2 red onion, finely diced

Combine in a large dish and set aside.

1/2 cup apple cider vinegar
1/4 cup olive oil
pinch of salt

Whisk together well and pour over the salad stirring well to combine.  Cover and refrigerate at least 4 hours, stir before serving.

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