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Black Bean & Corn Salad Recipe By Chef Fauzia

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daani from Karachi
Ingredients
  1. 2 (15 ounce) cans of Black Beans (drained & rinsed)
  2. 2 (15 ounce) cans of Whole Kernel Corn (drained)
  3. ½ cup of Onion (chopped)
  4. ½ cup of Green Onion (chopped)
  5. ½ cup of Red Bell Pepper (Shimla Mirch) (chopped)
  6. ¼ tsp. of Seasoned Pepper
  7. ¼ tsp. of Dried Cilantro
  8. 1/8 tsp. of Dried Cayenne Pepper
  9. ¼ tsp. of Ground Cumin (Pisa Zeera)
  10. ½ cup of Balsamic Vinaigrette Salad Dressing
Method
  • In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper and cumin. Set dressing aside.
  • In a large bowl, stir together beans, corn, onion, green onion, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
  • Note: Yield: 6 Servings, Preparation Time: 15 Minutes, Ready In: 12 Hours & 15 Minutes
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