- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 red onion, diced
- 3/4 cup salsa, or as desired
- 1/2 cup olive oil
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
05/05/2018
recipepes.com
Spicy Black Bean Salad, recipe
PT15M
PT1H
5
455 calories