Corn and Bean Salad

Corn, black beans, red peppers and olives combine to create this colourful salad that's full of fresh southwestern flavours.


1 (19 ounce) can black beans, rinsed and drained
2 cups frozen corn, thawed or 1 (19 ounce) can corn kernels, rinsed and drained
1 red bell pepper, diced
1 small red onion, diced
2 small cucumbers or 1 medium cucumber, diced
1 cup pitted black olives
6 basil leaves, chopped
Pinch dried oregano
ΒΌ cup white wine vinegar
1/3 cup + 1 tbsp. olive oil
Salt and freshly ground pepper, to taste


Add black beans, corn, pepper, onion, cucumber, olives, basil and oregano to a large bowl. Stir to combine. Drizzle with white wine vinegar and 1/3 cup olive oil. Toss to combine and season with salt and pepper. Taste and adjust seasoning and drizzle with more olive oil, if desired. Let marinate for 30 minutes in fridge. Serve.

Yield: 6 to 8 servings.