Becky's Corn & Black bean Salad

Name: Becky's Corn & Black bean Salad
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can black beans 15 oz; 1 cup corn, fresh or frozen and thawed; 1 large, ripe tomato, cut into 1/4 inch dice (about 1 cup); 1 small, red onion cut into 1/4 inch dice (about 1/2 cup); 2 tbsp chopped cilantro; 2 tbsp minced garlic; 2 tbsp white wine vinegar (or plain white distilled vinegar); 1/4 cup olive oil, extra virgin; 1 tsp chili powder; 1/4 tsp ground cumin; 1 tsp granulated sugar; 1/2 tsp salt; 1/4 tsp ground black pepper

Firl Family Recipes @firl

Leverett, MA

Becky's Corn & Black bean Salad

Firl Family Recipes @firl

Saved

Ingredients

20 mins

6 servings

1 canblack beans 15 oz
1 cupcorn, fresh or frozen and thawed
1large, ripe tomato, cut into 1/4 inch dice (about 1 cup)
1small, red onion cut into 1/4 inch dice (about 1/2 cup)
2 tbspchopped cilantro
2 tbspminced garlic
2 tbspwhite wine vinegar (or plain white distilled vinegar)
1/4 cupolive oil, extra virgin
1 tspchili powder
1/4 tspground cumin
1 tspgranulated sugar
1/2 tspsalt
1/4 tspground black pepper

Saved

Steps

20 mins

1

Place beans, corn, tomato, onion, and cilantro in large bowl. Stir gently to combine.
2

In small bowl, wisk garlic,vinegar, oil, and seasonings together.
3

Pour dressing over the bean mixture and toss to coat.
4

Salad can be kept at room temperature for up to 6 hours.