NCWriter wrote:
I make a corn and black bean salad sometimes from our class B kitchen. (Also a small fridge, but big enough for the two peppers needed, one red and one green.) You can make just before the potluck and serve it room temperature if you don't have refrig space.
Just drain two cans each of corn and black beans. Rinse the beans under running water and drain. Dice the peppers and chop a half red onion. Toss with any oil & vinegar salad dressing ( I like Paul Newmans), about a half cup. I add a couple of teaspoons of Mrs. Dash seasonings ( either Fiesta Lime or Chipotle). (Add Salt and pepper only after tasting first.)
Many variations on the Internet, some with cilantro, but I keep it simple. I use Mrs, Dash seasonings because they are perfect for making quesadillas, too. No salt, just flavor.
this is what came to mind when I read your title. I use 1/2 can of black beans, 1 can of yellow sweet corn, a small amount of cilantro, purple onion, green bell pepper, tomato, ground pepper, sweet volcanic vinaigrette.
It's a hit every time.
