Sunday, August 7, 2011

Black Bean and Sweet Corn Salad

Here’s another dish I made for today:

Black Bean and Corn Salad

2 (12 oz.) cans black beans, drained
2 (12 oz.) cans yellow sweet corn kernels, drained
1 red bell pepper, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
2 Roma tomatoes, chopped
1 medium-sized red onion, diced
½ cup fresh cilantro, chopped
4 T. olive oil
4 T. white vinegar
1 tsp. ground cumin
1 tsp. lime juice
Salt and pepper to taste

Combine all ingredients in a bowl and stir well. Chill for at least 30 minutes, or overnight. If desired, garnish with avocado slices when ready to serve.

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