Shelly's Recipe

BLACK BEAN, CORN AND TOMATO SALAD

Category: Salad

1 (16 oz.) bag frozen corn, thawed
1/2 - 1 cup fresh tomatoes, diced, plus any juices that collect (you can remove the skin and seeds or not, as you prefer) OR 1 (14 to 15 oz ) can diced tomatoes and their juice
1/2 cup red pepper, cored and diced
1/2 medium red onion, diced
1/2 cup fresh parsley, finely minced – flat leaf gives a stronger flavor than curly leaf
1 14 to 15 oz ) can black beans, rinsed and drained
Dressing
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
(OR 1/2 cup red wine vinegar and NO balsamic vinegar)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon ground cayenne pepper (or more to taste)

Place thawed corn, tomatoes, diced pepper, red onion, parsley and beans into a bowl.

Shake the dressing ingredients together in a small jar with tightly fitting lid. Pour dressing over salad and stir to mix ingredients thoroughly.

Cover salad and chill for at least an hour and up to 12 hours until thoroughly chilled.

Serves 6-8.

Note: Sometimes you can find frozen corn that has red pepper bits already in it. If you do, you can skip dicing the fresh red pepper…just use the frozen corn with red peppers.