The Glancy Family Cookbook

Corn & Black Bean Salad

The Glancy Cookbook, chapter 8

Category: Salads

Ingredients

2 tbsp apple cider vinegar
1 tbsp sugar
1 tbsp water
1/2 tsp ground cumin
5 ears corn, cooked and drained
1 16-oz can black beans, rinsed under cold water and drained
8 oz red bell pepper, washed, trimmed, and finely chopped
1 tbsp fresh coriander, chopped (or cilantro)

Steps

Scrape the kernels from the corn and measure 1 1/2 cups.
Whisk vinegar, sugar, water, and cumin together.
Add dressing to the beans, pepper, and coriander (or cilantro), and stir to mix well.
If you want to boil your own black beans, you can use 1 1/2 cups cooked instead of canned.

Perfect served with BBQ Chicken Salad. Keeps well for days. Can also be used as a quesadilla filling: make skillet quesadillas (like grilled cheese) using tortillas, shredded cheese, and a little of the Corn and Black Bean Salad.