Black Bean and Corn Salad
1/2 cup balsamic vinaigrette salad dressing
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne
pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, scallions, and red bell
pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before
serving.
Makes 6 servings |