This salad is such a staple at my house that I will even make it when the main veggies are not in season. I just can't live without it! It is a wonderful compliment to any Mexican dish and a fresh alternative to the Spanish rice standby. It can be made in advance (you know how I love anything that streamlines the dinner rush!) and can be served cold or room temperature. We enjoy this dish with tacos, enchiladas, burritos, quesadillas, you name it! I sure hope you give it a try!
1 C dried black beans, cooked and drained (or a 15 oz can)
2 ears sweet corn, kernels removed (or 2 C frozen)
2 medium tomatoes, seeds removed and chopped
1 small red onion, diced
2 Tbsp parsley, finely chopped
3-4 garlic cloves, minced
2 Tbsp white wine vinegar
1/4 C olive oil
1 tsp chili powder
1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
- Place beans, corn, tomatoes, onion, and parsley into a bowl and stir to combine.
- In a small bowl, whisk together the garlic, white wine vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper.
- Pour the dressing into the veggies and stir to combine. Can be served cold or at room temperature.
Adapted from Earthbound Farms - Food to Live By