Black Bean and Corn Salad

Joy1996's Note:

This is from a Cooking Light magazine. You can eat it as a salad, or as an appetizer served with tortilla chips.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• ¼ cup balsamic vinegar
• ¼ cup cider vinegar
• 2 tablespoons brown sugar
• 1 ½ teaspoons fresh lime juice
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 1 clove garlic , minced
• 1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn , thawed
• 1 cup chopped red bell pepper
• ¼ cup chopped onion
• 1⁄3; cup minced fresh cilantro , optional
• 1 (15 ounce) can black beans , rinsed and drained

Directions:

1. Bring the first 7 ingredients to a boil in a small saucepan.
2. Reduce heat, and simmer 2 minutes or until sugar dissolves.
3. Combine vinegar mixture, corn, and remaining ingredients in a large bowl; cover and chill.

Reviews

[i2CAnCoOK!]

I found the dressing to be very powerful, so I only used about one quarter of it. I used one red pepper and it was not near one cup, but I found it just right. The taste was great. People at work who saw me eating it wanted to know what was in it,(another Recipezaar referral!).

[MaryChef #237408]

we love this LOW FAT dish. We mostly use it as a salsa. adding some mango and reducing the balsamic, made a nice twist. Thanks Joy for this wonderful conversation piece.