Black Bean Salad

RichFoods's Note:

Delicious, light salad that's BIG in flavor, and figure-friendly! Can be eaten as a side salad, or main course. It also makes a great salsa, served with tortilla chips!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 6.0 cups

• 2 tablespoons cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon hot sauce
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon lime pepper (or lemon pepper)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can sweet corn, drained (or 1 c frozen corn, thawed)
• 1 large red bell pepper, diced
• 3 roma tomatoes, diced
• 1/2 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped

Directions:

1. In a small bowl, combine the first 8 ingredients (vinegar thru coriander). Whisk until well blended.
2. In a medium bowl, combine remaining ingredients (beans thru cilantro).
3. Pour dressing over bean mixture. Stir to coat evenly.
4. Serve immediately, or refrigerate several hours, and serve cold. Delicious either way!

Reviews

[Sydney Mike]

Made this as a salsa/dip for a group I host & laid it out with some large corn scoops! Other than using just 2 teaspoons of hot sauce, I pretty much stuck to the recipe, & it was a big hit all the way around! Great recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]