Black Bean and Corn Salad recipe -

Notes:
I’ve tried several versions and this is the one I like best.

For looks and flavor distribution, it is best if the vegetables are all about the size of the corn kernels.

Servings: 4

Ingredients:
? cup balsamic vinegar
? cup apple cider vinegar
1 tablespoon brown sugar
juice of ? lime, freshly squeezed
? teaspoon ground cumin
1 or 2 garlic cloves, finely minced or pressed
1 cup corn, fresh or frozen
1 medium red bell pepper, chopped
1 or 2 stalks celery, chopped
⅓ cup fresh cilantro, minced

Directions:
Mix first six ingredients together in a saucepan. Heat just to a boil. Stir and simmer long enough to dissolve sugar. Remove from heat. Mix remaining four ingredients together. Add slightly cooled liquid and mix well. Cover and chill. Best served cold.

Makes about four 1 cup servings

Each serving contains approximately: Calories 182, Fat calories 4, Fat 0.4 g, Sat. fat 0 g, Cholesterol 0 mg, Protein 8 g, Carbohydrate 36 g, Dietary fiber 9 g, Sodium 18 mg

Exchanges: 2 starches, 1 vegetable

Submitted by:
Juliette

Popularity: 1% [?]

 

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Tags: Salads

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