Wednesday, May 25, 2022

Southwest Black Bean Salad


15 oz can of black beans
drained and rinsed

10 oz can of corn kernels
drained and rinsed

1 red bell pepper
finely chopped

1 cup cherry tomatoes

1/4 cup red onion
finely chopped


1 ⅔ tablespoons olive oil

1 ⅔ tablespoons white wine vinegar

1 teaspoon lime juice

1/4 teaspoon Dijon mustard

1/2 tablespoon honey

Toss together all Mexican bean salad ingredients in the vinaigrette. Keeps for up to 5 days.

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