Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 1/3 cup olive oil; 1 tablespoon red wine vinegar; 1 teaspoon cider vinegar; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt, optional; 1/4 teaspoon sugar; 1/8 teaspoon ground red or cayenne pepper; 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (8 ounces) whole kernel corn, drained; 3/4 cup chopped red onion; 1/2 cup chopped sweet red pepper

Total Time Prep: 10 min. + chilling

Yield 12 servings

Test Kitchen Approved

Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon cider vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/4 teaspoon sugar
1/8 teaspoon ground red or cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (8 ounces) whole kernel corn, drained
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper

Directions

In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.