We asked Amy Benack-Baden, Chef and Manager of the The Pine Plains Platter, to share a good July Fourth recipe with us this week. This is her recipe for Black Bean & Corn Salad. Sounds FABULOUS and a cinch to make. Thanks Amy!
- 2 cans drained and rinsed black beans
- 2 ears fresh corn, removed from the cob
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1/2 red onion diced
- 2 TBSP chopped fresh cilantro
- Juice of 1 lime
- 2 TBSP White Vinegar
- 2 TBSP olive oil
- 1 Tsp salt
- 1 Tsp black pepper
Combine everything into a mixing bowl and chill before serving to allow flavors to marry.