Tuesday, March 06, 2007

Corn and black bean salad

1 can 15oz black beans rinsed and drained.
1 cup uncooked fresh or frozen corn
1 large tomato cut into 1/4 inch dice
1 small red onion cut into 1/4 inch dice
2tbsp finely chopped fresh flat leaf parsley
2tsp minced garlic
2tbsp white wine vinegar or distilled white vinegar
1/4 cup extra virgin olive oil
1tsp chilli powder
1/4 tsp ground cumin
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

Place beans, corn, tomato, onion and parsley in a bowl, and stir gently to combine. Place the rest of the ingredients in another bowl, and whisk to combine. Pour the dressing over the bean mixture and toss to coat. This salad can be kept at room temp for 6 hours.

This is from Food To Live By.

So easy. The cumin really adds that little something extra. This is the perfect salad for a summertime picnic or barbecue. It went really well with the pork chops too

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