Monday, July 24, 2006

Roasted Corn and Black Bean Salad

corn from two ears
1 16-oz. can black beans, drained
1 small purple onion, chopped
1 t cumin
1/4 c vinegar
2 T water
2 T vegetable oil
1 t salt
1/4 t black pepper

Place corn, beans, and onion in a medium bowl. Combine cumin, vinegar, water, oil, salt, and pepper, and pour over vegetables. Let sit in refrigerator overnight for flavors to blend and onions to soften.

No comments: