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.