Light and savory, crunchy and sweet, this corn and black bean salad is studded with roasted red peppers, fresh green peppers and red onion. This can be served as a salad or even a dip for chips!
INGREDIENTS (for 7 servings):
- 3 (15 ounce) cans black beans, rinsed and drained
- 3 (15.25 ounce) cans whole kernel corn, drained
- 1/2 red onion, diced
- 2 green bell peppers, diced
- 1 (7 ounce) jar roasted red peppers, drained and diced
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.