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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Black Bean and Corn Salad Recipe

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This recipe for Black Bean and Corn Salad is from Cooking for a Cure with Team Tiara!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (19oz.) black beans, rinsed and drained
1 can (11oz.) mexicorn, drained and rinsed
16 cherry tomatoes, halved
3 scallions (green onions) chopped, about ½ cup
1 small jalapeno ,seeded and minced
2 TBSP. apple cider vinegar
½ tsp. dried oregano
1 tsp. ground cumin
¼ tsp.salt
1/8 tsp. pepper
1 TBSP. olive oil
Directions:
Directions:
In a serving bowl combine beans, mexicorn, tomatoes and scallions.

In a small bowl combine jalapeno, vinegar, oregano, salt and pepper until salt dissolves. Slowly whisk in oil until mixture thicken slightly. Pour dressing over bean mixture and toss to combine.

 

 

 

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