Black Bean and Corn Salad

6 Servings
100% would make this recipe for Black Bean and Corn Salad again.

A bright, easy salad. Great as a main dish or for a pot luck dinner. Depending on your tastes, red peppers can be all sweet bell peppers or a combination of sweet and hot peppers. Keeps well for several days. As a main course, serve with warm flour tortillas.

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Black Bean and Corn Salad Ingredients

1/2 cup Balsamic vinaigrette salad dressing	2 15 oz cans Black beans drained and rinsed
1/4 tsp Seasoned pepper	2 15 oz cans Whole kernel corn drained
1/4 tsp Dried cilantro	1/2 cup Yellow onion chopped
1/8 tsp Ground cayenne pepper	1/2 cup Scallion chopped
1/4 tsp Ground cumin	1/2 cup Red bell pepper chopped

Instructions for Black Bean and Corn Salad

1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper and cumin. Set dressing aside.

2. In a large bowl, stir together beans, corn, onion, scallions and red bell pepper. Toss with dressing. Cover and refrigerate at least 3 hours, preferably overnight. Toss again before serving.

Main Ingredient: Black beansCuisine: Mexican

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