Black Bean Salad -

Black Bean Salad

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.

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