Ingredients (use vegan versions):
1 lb frozen corn kernels
2 cans black beans, drained but not rinsed
1 medium red pepper, chopped fine (about 1-1/4c)
1 medium onion, chopped fine (about 1c)
1 bunch cilantro, chopped fine (about 1/4c packed) (sub. parsley)
2 tablespoon vegetable oil
1 tablespoon balsamic vinegar (sub. rice or regular vinegar)
1 teaspoon salt (or less, if you wish)
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander (optional)
ground black pepper to taste
Directions:
Flecked with bright red peppers and lively green cilantro, this medley of sweet corn and beans is a crowd-pleaser. Cumin gives it a Mexican flavor while the vinegar lends a bright edge. You can easily substitute other fresh vegetables you have on hand or vary the spices to suit your own taste. This salad keeps very well refrigerated for up to a week. An excellent lunch alternative.
Mix corn, black beans, red pepper, onion, and cilantro together in a medium serving bowl. In a smaller bowl, stir together oil, vinegar, salt, cumin, chile powder, and coriander thoroughly. Drizzle dressing over vegetables and mix well to incorporate. Let stand 5 minutes then serve, or chill in refrigerator until serving time. For an extra twist, squeeze the juice of one lime over the salad and serve with extra lime wedges. Also, add one finely minced jalapeno pepper for some heat.
Serves: 8-10
Preparation time: 20 min.