From Sandi's Recipe File - Black Bean, Corn and Tomato Salad with Coriander

Presents

"Black Bean, Corn and Tomato Salad with Coriander"

Recipe Source:
June 2000 Issue
Homemaker's Magazine

Serving Size: Makes 4 servings

Amount Ingredient

19 ounce can black beans

12 ounce can whole kernel corn

2 diced ripe tomatoes

4 green onions

1/4 cup fresh coriander (cilantro)

2 tablespoons red wine vinegar

1 clove minced garlic

1 teaspoon each salt and ground cumin

1/2 teaspoon each salt and pepper

1/4 cup vegetable oil

Preparation Instructions:

Drain and rinse black beans and corn. Combine beans, corn, tomatoes, green onions and coriander. Dressing: whisk together vinegar, garlic, salt, ground cumin, salt, pepper and vegetable oil; pour over salad, toss gently. Spoon into plastic container or zip top bag and refrigerate. Remove from fridge 20 minutes before serving. Serves 4.

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