 | | Directions |
- Combine all of the bean and corn salad ingredients together in a bowl. May be made 1 to 2 hours prior to serving, if refrigerated.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large, heavy skillet
Servings: 4
|  | | Ingredients | | - | | 1 cup fresh corn kernels (approximately 2 large ears) |
| - | | 1 sweet, red bell pepper, seeded and diced |
| - | | 1 large, ripe tomato, seeded and chopped |
| - | | 3 tablespoons fresh cilantro (or to taste) |
| - | | 1 1/2 tablespoons balsamic vinegar (or to taste) |
| - | | 1/2 teaspoon kosher salt (or to taste) |
| - | | 15 ounces black beans, drained |
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