Black Recipe + Black Bean and Corn Salad I

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Ingredients

• ½ cup balsamic vinaigrette salad dressing
• ¼ teaspoon seasoned pepper
• ¼ teaspoon dried cilantro
• ⅓ teaspoon ground cayenne pepper
• ¼ teaspoon ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans whole kernel corn, drained
• ½ cup chopped onion
• ½ cup chopped green onions
• ½ cup red bell pepper, chopped

Cooking Directions

1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts

• calories304.2
• carbohydrateContent49.5 g
• fatContent8.5 g
• fiberContent10.9 g
• proteinContent11.7 g
• saturatedFatContent0.9 g
• sodiumContent1083.9 mg
• sugarContent6.2 g