This was a big hit at the Historical League meeting in February and I have found lots of variations of it. Kathleen made it easy and pretty.Southwestern Black Bean Salad
Salad:
2 cans black beans (rinsed and drained)
1 cup frozen white corn, thawed
1 diced red pepper
5 green onions, chopped
1/4 cup chopped fresh cilantro
Dressing:
1/2 cup olive oil
1/8 cup red wine vinegar
1 large garlic clove, crushed
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients and refrigerate. Best if made the day before.
8-10 servings as a side dish
For another variation try Tastes and Treasures Black Bean and White Corn Salad with Ancho Cilantro Vinaigrette page 183
