This side salad can be
made the day before. Serve along with your favorite ribs or chops
along with some tortilla chips.
Corn
and Black Bean Vinaigrette
- 1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon black pepper
1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
Chopped red bell pepper (optional)
Chopped fresh cilantro (optional)
- In large bowl stir together
all ingredients, mix well. Garnish with chopped bell pepper and
cilantro. Cover and chill at least 2 hours before serving.
Serves 6 to 8.
Recipe provided courtesy
of Pork: The Other White Meat.
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