Black Bean Salad
This is the perfect accompaniment to the taco mix recipe of a few weeks ago and it couldn’t be easier to put together. High in protein and low in fat, it will last a week in the refrigerator. In fact is should be made 1 day ahead for the flavors to meld. Truth to tell, I can eat it all by itself and feel very satisfied.
2 – 1# cans black beans, well drained and rinsed
10 ounce can corn, well drained
4 ounce can chopped green chiles with juice
1 bunch green onions, green tops only, sliced
1/2 cup diced pimentos or roasted red peppers
1/2 teaspoon salt
1 teaspoon fresh cilantro, finely chopped
Mix all together.
1/2 cup vegetable oil
1/4 c up red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon red pepper flakes
Place all dressing ingredients in a bowl. Whisk well to combine.
Pour over black bean mixture; stir well. Make at least 1 day ahead.
©Copyright Helen S. Fletcher 2011. All Rights Reserved.