Don't tell me this salad doesn't look delicious. Besides that, it's nutritious and full of our Latino flavors, colors, and ingredients: black beans, corn, red bell pepper, tomato, and onion, with a lot of fresh cilantro.
More from MamásLatinas: Try this diet-friendly lima bean salad with bell pepper vinaigrette
I prepared it with dried beans that I cooked for my black bean soup, but you can make it with canned beans, too. I also used two ears of grilled corn and shelled them, but canned corn works as well. The rest is a breeze.
Enjoy!
Black bean salad with grilled corn and cilantro
Makes 8 servings
Ingredients
1½ cups cooked and drained black beans
1½ cups corn kernels
1 cup seeded and diced tomato
½ cup minced onion
¼ cup finely diced red bell pepper
1½ cups cilantro leaves
¼ cup olive oil
3 tablespoons vinegar (I use red wine vinegar)
Salt
Pepper
Preparation
- In a bowl combine the beans, corn, tomato, onion, pepper, and cilantro.
- In a cup, emulsify olive oil, vinegar, salt, and pepper.
- Add the vinaigrette to the salad and toss. Cover and marinate in the fridge for at least half an hour.
- Serve cold. This salad is much more flavorful the next day.
Watch how easy it is to make below:
Embedded content: http://www.youtube.com/watch?v=w26u5MYR8Fc
