Corn and Black Bean Salad
1 (16 oz.) can drained Black Beans
1 (12 oz.) can drained Mexi Corn kernels
1/4 C. balsamic vinegar
2 Tbsp. Oil
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Black pepper
1/2 tsp. Cumin
1/2 tsp. Chili powder
1/4 C. chopped Cilantro
1 (12 oz.) can drained Mexi Corn kernels
1/4 C. balsamic vinegar
2 Tbsp. Oil
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Black pepper
1/2 tsp. Cumin
1/2 tsp. Chili powder
1/4 C. chopped Cilantro
Combine all ingredients. Let flavors marry at room temperature, for up to an hour, or cover and refrigerate overnight.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 