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.
Ingredients:
| 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 |
Directions:
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.
Source: wholefoodsmarket.com
