Cook’s notes: This is a riff on an older recipe, the Best Recipe: Black Bean and Corn Salad. We needed a smaller amount of the corn salad to use as a topping on turkey taco salad.
2.6 oz. olive oil
2 oz. lemon juice
2 teaspoons red wine vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/3 teaspoon salt
1/8 teaspoon dried cilantro
15 ounce can black beans, rinsed and drained
15 ounce can whole kernel corn, rinsed and drained
Mixed salad greens
In a medium bowl, whisk together the dressing ingredients (olive oil to black pepper). Stir in the corn and black beans. Serve on a bed of mixed greens.