Black Bean and Corn Salad with Cumin Dressing
An infusion of Southwestern and Mediterranean flavors add pizzazz to this tasty black bean and corn salad.
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
- For Cumin Dressing: Combine all ingredients in small bowl and whisk together until well mixed. Makes about 1/2 cup.
- 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.
- Add corn, onion, and bell pepper to bean mixture; toss gently to mix. Cover and chill thoroughly before serving.
Makes 8 to 10 servings.