What is a girl to do with an unfinished can of black beans, half a tomato and some unused cilantro? Black bean salad of course! This marinade is so flavorful and the sugar and chili powder are a great combination of hot and sweet. This takes very little time to prepare, and if you don't want to wait to let it sit overnight, it can be served immediately, but the flavors will not be as strong. Balancing for all doshic types.
Ingredients
- 2 Tbls- Balsamic Vinegar
2 tbsp- Olive Oil
1/2 tsp- Salt
1/2 tsp-Granulated White Sugar
1/2 tsp-Black Pepper
1/2 tsp-Ground Cumin
1/2 tsp-Chili Powder
3- Tbls Cilantro (fresh)
1 Can- Yellow Sweet Corn- drained
1 15 oz. can- Black Beans- drained and rinsed
1/2 cup- Green Peppers (bell peppers)
1/2 cup- Red Ripe Tomatoes
1/4 cup- Red Onion
Directions
In small bowl mix balsamic vinegar, oil, salt, sugar, black pepper, ground cumin, and chili powder. Set aside.Drain and rinse black bean. Drain corn. Chop green peppers, tomato, cilantro and onion.
In large bowl add black beans, corn, green peppers, tomato, cilantro and onion. Toss with vinegar mixture. Garnish with cilantro. Cover and refrigerate overnight. Serve over brown rice.
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