 
Black Bean and Corn Salad
As we find ourselves in between holidays, an increasing desire to reform my menu choices has arisen. This zesty black bean salad is one of my favorite ways to satisfy the cravings of flavor, entirely guilt-free! The color of this dish is just marvelous, while cilantro and lime come together to bring you an unforgettable and mouthwatering experience. This is also a great option for the vegetarians in your life, as well as those limited to a gluten-free diet.
Ingredients
- 30.5 ounces black beans (2 cans), rinsed and drained
- 15.25 ounces sweet kernel yellow corn (1 can), drained
- 1/2 small red onion, diced
- 1 red bell pepper, chopped
- 2 tablespoons fresh cilantro, chopped
- juice of 1 lime, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- sea salt to taste (about 1 teaspoon)
Instructions
- In a collander, rinse black beans and allow to drain. Place in a large mixing bowl.
- Drain corn. Combine with beans.
- Peel and halve red onion. Dice half.
- Seed and chop red pepper, add to mixture, along with onion.
- Squeeze in lime juice, then add in vinegar, peppers, and salt.
- Chop fresh cilantro, then sprinkle into mixture.
- Gently mix all ingredients, until evenly combined.
- Transfer to a serving dish, and enjoy the flavor!
