Black Bean and Corn Salad

Fresh ingredients make all the difference!

Recipe for Black Bean and Corn Salad

Spicy as you'd like and very flavorful! Not only does this make a wonderful side-salad, but heat it up and spoon it over white rice and you've got a classic southwest-style dish that's as high in protein as it is in flavor.

Shopping List / Ingredients:
1lb dried black beans (cook according to package directions) or 15 oz can
1lb frozen corn (cook according to package directions) or 15 oz can
Fresh cilantro
1 med onion
1 med tomato
1-3 jalapeno peppers (you can substitute other peppers to suit your heat tolerance)
Apple cider vinegar
Vegetable Oil
Garlic Powder
Cumin Powder
Salt
Sugar

Pretty and tasty!

Black Beans & Corn Salad Recipe

Chop Cilantro, Onion, Tomato, and Peppers into bite-sized chunks.
In large mixing bowl, stir together:
Black Beans
Corn
1/2 cup Apple Cider Vinegar
1/4 cup Vegetable Oil
1 tsp Garlic Powder
1/2 tsp Cumin Powder
1 tsp Salt
1 tsp Sugar
Add chopped vegetables, mix thoroughly and let it sit for 12-24 hours in the fridge. Serve cold as a salad, or heat and spoon over white rice for a main dish.