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2 cups corn, canned, fresh or frozen
1/2 purple onion, diced
1 red bell pepper, diced
2 (15-ounce) cans black beans, rinsed and drained
3 teaspoons chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup minced fresh cilantro
Black pepper, to taste
Instructions
1/2 purple onion, diced
1 red bell pepper, diced
2 (15-ounce) cans black beans, rinsed and drained
3 teaspoons chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup minced fresh cilantro
Black pepper, to taste
1. Gently toss together corn, onion, red pepper and beans. Stir in chili powder and allow to sit at room temperature.
2. Meanwhile, whisk together olive oil, garlic powder, salt, vinegar and lemon juice. Pour over vegetables. Stir in cilantro and season with black pepper. Chill for 2 hours before serving. Serves 6.
This recipe first appeared in American Profile magazine.
2. Meanwhile, whisk together olive oil, garlic powder, salt, vinegar and lemon juice. Pour over vegetables. Stir in cilantro and season with black pepper. Chill for 2 hours before serving. Serves 6.
