In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vingar, 2 tablespoons oil and 1/2 teaspoon EACH salt, suger, black pepper,cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight. Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 1996 11:13:16 -0500 From: email@example.com (Beverly Manning)
There are no reviews yet for Black Bean and Corn Salad. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!