An infusion of southwestern and Mediterranean flavors permeate this tasty black bean and corn salad.

Black Bean and Corn Salad with Cumin Dressing

Cumin Dressing:

1/3 cup olive oil

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1 teaspoon cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon granulated sugar

1/8 teaspoon ground red pepper

 

Black Bean and Corn Salad:

2 (16-ounce) cans black beans, drained and rinsed

1 1/2 cups frozen corn kernels, thawed

3/4 cup chopped red onion

1/2 cup chopped red bell pepper

1. For Cumin Dressing: Combine all ingredients in small bowl and whisk together until well mixed. Makes about 1/2 cup.
2. For Black Bean and Corn Salad: Place drained beans into a large bowl. Pour Cumin Dressing over beans; toss gently to mix. Cover and chill for at least 8 hours.
3. Add corn, onion, and bell pepper to bean mixture; toss gently to mix. Cover and chill thoroughly before serving.
4.  

Makes 8 to 10 servings.