Black Bean Salad
2/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 6 cloves garlic, minced
Combine dressing ingredients and chill for 30 minutes.
3 (15 oz.) cans black beans, drained
1 medium red onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 cup frozen corn
chopped fresh cilantro
Mix all salad ingredients together. Pour the chilled dressing mixture over salad. Stir, mixing well. Serve in bowls. Serves: 6-8.
By guest (Guest Post) Flag
September 13, 20050 found this helpful
I have been using this recipe for a couple of years and it is great to serve as lunch or as a side dish. It will keep in the refrigerator for several days...if it lasts that long!!
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