Corn And Black Bean Salad

 

As the weather starts to really heat up outside, I felt it was time to share with you this refreshingly cool, tasty salad. Black beans and corn tossed with a little cider vinegar and cilantro... this salad is delicious and addicting! Matt and I love this dish, and I love to make it during the summer months. It is the perfect side for any backyard cookout; and if you serve it with a bowl of baked scoops, you'll have yourself a perfect appetizer that your friends and family will love to munch on.

Try it... and I'm certain you'll love it as much as we do! :)

Ingredients

1 cup fresh cilantro leaves, chopped

1/2 cup cider vinegar

1/4 cup olive oil

1 1/2 tsp sea salt

1/4 tsp fresh ground black pepper

3 cans of corn (White, Yellow and Mexicorn), drained and rinsed

3 cans black beans, drained and rinsed

1/2 small red onion, finely chopped

Ground red pepper (or paprika) to taste

Directions

In a large mixing bowl, whisk together cilantro, vinegar, oil, salt and pepper. Add corn, beans, onion and red pepper; gently mix to combine all ingredients. Serve at room temperature or chilled. Can be stored up to three days in the refrigerator.