An infusion of southwestern and Mediterraneanflavors permeate this tasty black bean and corn salad.
Recipe: Black Bean and CornSalad with Cumin Dressing
Cumin Dressing:1/3 cup olive oil1 tablespoon red wine vinegar1 teaspoon balsamic vinegar1 teaspoon cider vinegar1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon granulated sugar1/8 teaspoon ground red pepperBlack Bean and Corn Salad:2 (16-ounce) cans black beans, drainedand rinsed1 1/2 cups frozen corn kernels, thawed3/4 cup chopped red onion1/2 cup chopped red bell pepper
Makes 8 to 10 servings.
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