Corn and Black Bean Salad
Julie Lynch
ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon paprika
- 2 (15 1/2-ounce) cans black beans, rinsed and drained
- 2 cups frozen whole kernel corn, thawed
- 1 large orange bell pepper, coarsely chopped
- 1/3 cup chopped fresh cilantro
- 2 small jalapeno peppers, seeded and minced
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
directions
Whisk together first 4 ingredients in a large bowl. Add beans and remaining ingredients; toss well to coat. Cover and let stand 1 hour, tossing occasionally.
Source: Coastal Living
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