This recipe has been requested several times and Grandma White suggested I just posted it to the blog and I thought that was a good idea.
Corn and Black Bean Salad
2 cups corn kernels
1 cup diced red bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 can black beans, 15 oz., rinsed and drained
1/4 cup red wine vinegar
2 teaspoons canola oil (I typically just use extra virgin olive oil)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Dash of salt
1. Combine first five ingredients.
2. Whisk vinegar with remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture and toss well. Cover and chill for 30 minutes.
Eat as a salad, serve with tortilla chips as a dip, or use a relish.
Option: if you want more acid, add the juice of half a lime.
