This protein-rich, low-fat Black Bean Salad may be made in about 30 minutes. It goes well with barbecued food and is suitable for picnics or places without refrigeration.
INGREDIENTS
– 2 - 15 oz. cans black bean– 1 - 10 oz. can corn or 6 ounces fresh or frozen corn– 1 - 4 ounce can chopped green chile– 1 - 7 oz. jar pimentos, fresh or roasted red pepper– ½ cup green onion tops only– 1 tablespoon chopped cilantro, optional– 1 teaspoon sugar– 1 teaspoon salt– ½ cup vegetable or canola oil– ¼ cup red wine vinegar– 1 teaspoon red pepper flakes or to taste
INSTRUCTIONS
STEP-1
The black beans should be drained and then washed carefully under cold water until the water becomes clear.
STEP-2
The tinned corn and pimentos should be drained.
STEP-3
The green tops of the green onions should be chopped.
STEP-4
A big bowl should be used to combine the beans, maize, pimentos, green onions, and green chiles (green chilies). The salt and sugar should be sprinkled on top of the.
STEP-5
The oil, vinegar, and red pepper flakes should be mixed together. Perform a thorough mixing with a whisk.
STEP-6
After pouring over the salad components, gently toss the salad. Place in the refrigerator for a few hours or an entire week.