Corn and Black Bean Salad

adapted by Marissa Davis Hefner from Jodi T. on

1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (not ground chile)
1 (15 oz) can black beans, drained and rinsed (I use unsalted)
1 (15 oz) can sweet corn, drained (I use unsalted)
1/4 cup chopped fresh cilantro
1/2 cup minced red onion or grated yellow onion

In a small bowl, mix vinegar, oil, salt, sugar, black pepper, cumin, chili powder.

In a medium bowl, stir together beans, corn, onion and cilantro. Toss with vinegar and oil dressing. Cover, and refrigerate overnight. Garnish with cilantro.

Excellent as a dip with tortilla chips, also.


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