Picnic Medley Salad

Picnic Medley Salad combines black beans and sweet corn with red bell pepper and a generous amount of parsley or cilantro. It is compact, colorful, and easy to transport.

The dressing is built from apple cider vinegar, another vinegar, or lemon juice, with olive oil and optional green chili. That gives the salad enough acidity without obscuring the vegetables.

Because the beans and corn are already cooked, the recipe is mostly assembly. The important part is tossing evenly so every portion gets both the dressing and the fresh herbs.

Ingredients

• 1 1/2 cups black beans, cooked or canned
• 1 1/2 cups sweet corn kernels, cooked or canned
• 1 cup red bell peppers, diced
• 1 cup fresh parsley, chopped, or fresh cilantro leaves
• 1/4 cup apple cider vinegar, another vinegar, or lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon fresh green chilies, finely chopped
• Salt and freshly ground pepper to taste

Method

Combine the black beans, corn, bell pepper, and parsley or cilantro in a large bowl and toss. Shake the vinegar or lemon juice, olive oil, green chili, salt, and pepper together in a jar. Pour over the salad, toss again until evenly coated, and serve. Makes 4 servings.