Black Bean Salad
Ingredients
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup red onion, diced
- 1 (15 oz) can yellow corn, drained
- 1 clove garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon cilantro, chopped (fresh or dried)
- ¼ cup olive oil
- 4-5 tablespoons red wine vinegar
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
1. Prep the ingredients
- Dice the red, green, and yellow bell peppers into small, uniform pieces.
- Dice ½ cup red onion finely.
- Drain and rinse the black beans and yellow corn.
- Mince the garlic clove.
2. Mix the salad
- In a large mixing bowl, combine the diced bell peppers, red onion, yellow corn, minced garlic, and rinsed black beans.
3. Make the dressing
- In a small bowl or jar, whisk together ¼ cup olive oil, 4-5 tablespoons red wine vinegar, and 1 teaspoon lime juice.
- Add chopped cilantro and season with salt and pepper to taste.
4. Combine and chill
- Pour the dressing over the salad mixture and toss everything together until the vegetables and beans are evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
5. Serve
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld and for the salad to become cool and crisp.
- Serve cold as a refreshing side dish at picnics, barbecues, or with any summer meal.
This colorful and crunchy salad is packed with flavor and can be easily customized by adding ingredients like avocado, jalapeños for a kick, or even feta cheese for a creamy touch. It’s a healthy, satisfying side that’s perfect for hot summer days!