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Black Bean, Sweet Corn and Red Pepper Salad Recipe

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This recipe for Black Bean, Sweet Corn and Red Pepper Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
International Women´s Club of Pristina
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup cider vinegar,
2 Tbsps light honey,
2 tsp coarse-grained mustard,
2/3 tsp extra virgin olive oil,
2/3 tsp salt,
freshly ground black pepper,
2/3 small red onion, diced,
1 1/3 cups canned black beans, drained and rinsed,
2/3 cup canned sweet corn kernels, drained,
2/3 large red bell pepper, trimmed and diced,
4 tsp chopped, fresh Italian parsley.

Directions:
Directions:
In a large bowl, whisk together the vinegar, honey, oil, salt and pepper. Add the onion, black beans and corn.
Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min./Cooking Time: 10 min.
Personal Notes:
Personal Notes:
This is a good recipe to serve with any Spanish or Italian or any other meal where a colorful, and flavorful salad is needed. Good for summer meals out by the Grill.

 

 

 

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