Black Bean and Corn Salad
| Yield | |
|---|---|
| Source | The Woman's Day Cookbook by Kathy Farrell-Kingsley and the editors of Woman's Day. |
| Prep time | 10 minutes |
Good for picnics.
| 1⁄2 | c | olive oil |
| 3 | tbsp | cider vinegar |
| 2 | tsp | garlic (minced) |
| 1 | tsp | cumin (ground) |
| 1 | tsp | salt |
| 1 | tsp | sugar (granulated) |
| 1⁄2 | tsp | cayenne pepper |
| 3 | cn | black beans (16-oz) |
| 2 | c | jicama (diced and peeled) |
| 1 | cn | corn (15-oz) |
| 1⁄2 | c | red bell pepper (finely chopped) |
| 1⁄2 | c | cilantro (chopped fresh) |
Make the dressing (olive oil, vinegar, garlic, cumin, salt, sugar, cayenne): In a large bowl, whisk all ingredients until well-blended.
Add the salad ingredients. Toss to mix and coat.
Cover and refrigerate at least 1 hour for the flavors to develop. Serve chilled. Serves 10.
