Ingredients for 8 portions
1 ½ cups of black
beans cooked and drained
1 ½ cups of corn
kernels from grilled cobs
1 cup of tomato,
seeded and diced
½ cup minced onion
¼ cup of red bell
pepper, finely diced
1 ½ cups of cilantro
leaves, washed and dried
¼ cup of extra virgin
olive oil
3 tablespoons of red
wine vinegar
Coarse sea salt
Freshly ground black
pepper
Preparation
In a bowl combine the
beans, corn, tomato, onion, pepper and cilantro.
In a cup, mix the
olive oil, vinegar, salt and pepper and mix to emulsify.
Add the vinaigrette to
the salad and toss.
Cover and marinate in
the fridge for at least half an hour.
Serve cold. This salad
is much more flavorful the next day.