Black Bean and Pepper Salad
by Michelle Ryan
1 can black beans -rinsed
1 can corn-I used one fresh ear of corn, cut off the cob
3 peppers-I used one yellow and one organge and only used 3/4 of each (I'm not a huge pepper fan)
1/2 cup red onion, diced
1 or 2 garlic cloves, minced
Fresh cilantro, well chopped
1/4 cup olive oil
4 tbsp red wine vinegar
juice of 1 lime
pepper and salt, to taste
Seed and dice peppers. Combine peppers, onion, corn, garlic and cilantro. Toss. Add olive oil, vinegar and lime juice. Add salt and pepper to taste. Toss and add black beans.
SOOOOO good. I am serving this tonight with Cuban Rice and Beans for dinner. Perhaps a little overboard on the black beans, but, like I said, I love beans!
2 comments:
I'm more a fan of pinto beans...had my fill of frijoles in Guatemala and Honduras...but this did sound yummy!
Check out the Fresh Corn Salad recipe I'm posting tomorrow! (No beans though--sorry.)
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