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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 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)

1. 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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