Southwest Bean and Corn Salad

2/3 cup balsamic vinegar

1/4 cup olive oil

1 tsp. salt

1 tsp. white sugar

1 tsp. ground pepper

1 tsp. cumin

1 tsp. chili powder

1/8 tsp. cayenne powder

2 tbs. fresh cilantro, minced

2 cups black beans

2 cups corn

1 – 2 jalepenos, minced

1/2 cup onion, finely chopped

4 cloves garlic, minced

lettuce

1. In a small bowl, combine v inegar, oil, sugar, salt, pepper, cumin, chili powder, cayenne and cilantro.

2. In a large serving bowl, combine beans, corn, onion and garlic.  Add jalepeno a little bit at a time, tasting as you go.  It’s better to be cautious than to ruin a dish because it’s too darn spicy! Toss with dressing and refrigerate overnight.  Serve alone, place on a bed of greens, or mix in a good amount of shredded lettuce.

Party Foods, Recipes, Sides, Vegetarian