Submitted by: Janet
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 16
This is a recipe I adapted from a family member who brought it to an Easter get-together. It's great as a side dish or as a dip for tortilla chips or rice crackers.
30 oz. canned black beans
16 oz. frozen corn
1 med. red bell pepper
1 sml. red onion
1 c. cilantro
3 tbsp. balsamic vinegar
3 tbsp. extra virgin olive oil
1 tsp. sea salt
4 tbsp. lime juice
Drain and rinse black beans. Thaw and rinse frozen corn. Dice red pepper and red onion. Cut cilantro into small bits. Combine all ingredients and mix well. Refrigerate covered for at least 1 hour before serving.
Each serving is about 1/2 cup.
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