Black Bean & Corn Salad
Presented by Mitzi’s Table
2 15-oz. cans black beans, rinsed
1 1/2 cups corn (fresh is best, if available)
14 oz. jar roasted red peppers, drained and chopped
1/2 cup fine chopped red onion
Juice of 1 lime
1/4 cup apple cider vinegar
1 T olive oil
1/2 tsp. chopped fresh cilantro
1/4 tsp. each oregano, black pepper, granulated garlic powder, cumin
Salt to taste
Stir all ingredients together in a large bowl until evenly blended. Cover and chill 4 hours before enjoying as a side with, well, just about anything.
NOTE: This easy-to-mix side is a super-star addition to picnics and potlucks.