Black Bean and Corn Salad
Mediterranean flavors season this colorful black bean and corn salad.
1 (16-ounce) can black beans, drained and rinsed
1 (8-ounce) can sweet kernel corn, drained
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, mashed with 1 teaspoon salt
1/2 teaspoon prepared mustard
Juice of 1/2 lemon
Juice of 1/2 lime
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 teaspoon balsamic vinegar
1/4 cup mayonnaise
1/3 cup extra virgin olive oil
1 large fresh basil leaf, sliced thinly
Salt and pepper to taste
- Combine beans, corn and parsley in large bowl. Set aside.
- In another bowl, whisk together mashed garlic with salt, mustard, lemon juice and lime juice. Add peppers, vinegar and mayonnaise, mixing well. While whisking ingredients together, slowly pour in olive oil.
- Pour pepper mixture over bean/corn mixture. Add the basil leaf, season to with salt and pepper. Toss to combine ingredients well. Chill for 1 hour before serving.
Makes 6 servings.