Southwest Black Bean and Corn Salad -

By ldelmas

Ingredients

• Serves 8
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can corn niblets, drained
• 1/2 cup garbanzo beans or chickpeas, drained
• 1/2 cup frozen peas (do not thaw)
• 1/2 cup sliced black olives
• 1 medium red pepper, diced
• 1/2 medium red onion, diced
• 1/2 cup diced jicama (optional)
• 6 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 1/2 tablespoons sugar (or 2 packets no-calorie sweetener)
• 2 cloves or 1 1/2 teaspoons crushed garlic
• 3/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1/2 cup fresh cilantro, chopped

Details

Servings 8
Adapted from marlenekoch.com

Preparation

Step 1

Serves 8

1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion, and jicama in a large bowl.

2. In a small bowl, whisk together vinegar, oil, sugar, garlic, cumin, salt, and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.