Corn and Black Bean Salad with Mexican Vinaigrette

This marinated salad is bursting with Tex Mex flavors and serves as a healthy alternative to rice and beans.

INGREDIENTS

frozen corn

black beans

red bell pepper

yellow bell pepper

small red onion

finely chopped cilantro

salt

black pepper

fresh lime juice

In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.

1

In a mason jar, shake up all of the ingredients to the vinaigrette.

2

Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.

3

This recipe keeps fresh for 2 days in the refrigerator.

4

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