Ingredients
1/2
cup balsamic vinaigrette dressing
1/4
teaspoon black pepper
1
tablespoon chopped fresh cilantro
1/8
teaspoon ground red pepper (cayenne)
1/4
teaspoon ground cumin
2
cans (15 oz each) black beans, drained, rinsed
1
can (11 oz) whole kernel sweet corn
1
small onion, chopped (1/2 cup)
8
medium green onions, chopped (1/2 cup)
1
small red bell pepper, chopped (1/2 cup)
Preparation
In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.
