JULY/AUGUST 2002
Add Comment (0)Black Bean Salad
Liz Sieck, non-practicing attorney and homemaker
I obtained this recipe from my sister-in-law, Barbara Sieck Taylor. She made it for us on our annual family trip to the beach, and it was a big hit. Now I make it whenever anyone says “bring something to the barbecue.” It’s also delicious the second day, spread on a corn tortilla with melted pepper jack cheese.
1 can of black beans, drained
1 can of yellow corn, drained
1/4 to 1/3 of a large Vidalia onion, chopped fine
1/2 cup chopped red Bell pepper
3-4 tablespoons chopped fresh cilantro
1-2 tablespoons olive oil
4-5 tablespoons balsamic vinegar
Salt and pepper to taste
Mix all ingredients together. Chill, covered, for several hours. Serve as a side dish.
