With summer coming to an end officially today at 4pm, I guess I’ll post one of our favorite summer time salads (here in Texas it’s still warm enough to feel like summer!) But this salad is a ‘keeper’ any time of the year. One thing that we like to do to make it a bit more ‘fresh’ is in the summer time we grill up some corn on the cob, let it cool and then use that in place of the frozen corn. But either way, it’s a good (and healthy) one! Enjoy the last minutes of summer!
Black Bean & Corn Salad
1 15 oz. can black beans (rinsed & drained)
1 cup frozen corn (rinsed with hot water)
1 cup chopped red pepper
1/4 cup onion
1/4 cup chopped fresh cilantro
Mix above mixture together.
Whisk together:
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tablespoon lime juice
1 teaspoon fresh graded garlic
2 teaspoons sugar
Pour over bean and corn mixture—-refrigerate for 3-4 hours prior to serving.
