Sweet Corn and Black Bean Salad
Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.
FREEZER: Add all ingredients. Place in a freezer container, and freeze. Thaw before serving.
|2 cups||frozen corn kernels|
|1/2 cup||finely chopped red onion|
|2 Tbsps||seasoned rice vinegar|
|1 Tbsp||extra-virgin olive oil|
|1 Tbsp||lime juice|
|1/4 tsp||sea salt|
|1/2 tsp||ground black pepper|
|4 cups||no-salt-added cooked black beans, rinsed and drained|
|1||red bell pepper, cored, seeded and chopped|
|1/3 cup||cilantro leaves, finely chopped|
Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. (Frozen corn will thaw during this time. If you don't wait 2 hours, you can thaw corn prior to making salad.) Add cilantro and toss again before serving.