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Black Bean, Fresh Corn& Red Pepper Salad




Source of Recipe


From FoodFit


List of Ingredients




0.33 cup cider vinegar
3 tablespoons light corn syrup
1 tablespoon coarse-grained mustard
1 teaspoon canola oil
0.5 teaspoon salt
0.25 teaspoon freshly ground black pepper
1 small red onion, diced
2 cups canned black beans, drained and rinsed
1 cup fresh sweet corn kernels, cooked and cooled ( or frozen)
1 large red bell pepper, trimmed and diced
2 tablespoons chopped, fresh parsley


Recipe



1 In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black beans.
2 Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.
3 Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.