For a side you know will be healthy, Certified Health & Wellness Coach Sarah Sutton suggests that you bring this to your next picnic or barbeque. Sarah usually doubles it for large crowds, and it keeps for several days!
1 15 oz can of black beans, rinsed and drained
1 c white corn
1 c red bell pepper, chopped
1/4 c fresh cilantro leaves, chopped
Ingredients for Dressing:
1/4 c red wine vinegar
1 1/2 T olive oil
1 t lemon juice
2 t sugar
1-2 cloves garlic, minced
Combine the salad ingredients in a large bowl. In a separate bowl, whisk together the dressing ingredients. Toss the beans and veggies with the dressing and refrigerate for at least an hour. Stir before serving.