Black Bean, Corn and Tomato Salad 1-19oz can black beans, drained and rinsed 1-12oz can corn kernels, drained and rinsed 8-cherry tomatoes, halved or quartered 4-green onions, sliced 1-sweet red or yellow pepper, diced 1/4-cup fresh coriander leaves
Dressing 1/4-cup vegetable oil 2-tbsp red wine vinegar 1-clove garlic, minced 1-tsp salt 1-tsp ground cumin 1/2-tsp pepper 1/2-tsp granulated sugar Hot pepper sauce, optional
Combine beans, tomatoes, green onions, pepper and coriander in bowl Whisk oil, vinegar, garlic, salt, cumin, pepper, sugar, and a few dashes of hot sauce in a small bowl Pour over bean mixture and mix well Serve immediately or refrigerate Remove from fridge 20 minutes before serving
Makes 4 servings
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