Ingredients
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
- 1/2 cup finely chopped red onion
- 2 cups fresh or frozen white corn kernels
- 4 cups cooked black beans, rinsed and drained
- 1 red bell pepper, cored, seeded and chopped
- 1/3 cup cilantro leaves, finely chopped
Directions
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Whisk together the vinegar, olive oil, lemon juice, salt and pepper in a small bowl until blended. Set dressing aside.
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Immerse the chopped onions in a bowl of cold water and set aside, swishing them around occasionally with your hands to release some of their sharp, acidic flavor, for about 10 minutes. Drain, then refill the bowl with fresh water. Repeat the process four times, then drain onions well and blot dry with paper towels.
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Bring 4 cups of salted water to a boil in a small pot over high heat. Add corn and cook for 1 minute. Drain and rinse corn well in cold water to stop the cooking, then drain again.
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Place the beans, corn, onions and bell peppers in a large bowl and toss to mix. Add the reserved dressing to the bean mixture and gently toss until just incorporated. Cover and refrigerate for about 2 hours. Add cilantro, salt and pepper and toss again before serving.
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Nutrition
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r serving (about 9oz/270g-wt.): 220 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 810mg sodium, 43g total carbohydrate (12g dietary fiber, 3g sugar), 12g protein