Black Bean and Roasted Vegetable Salad

Black Bean and Roasted Vegetable Salad
	1 cup frozen corn, thawed 1 red bell pepper, cut into 1/2-inch thick strips 1 onion, cut into 1/4-inch thick slices 2 teaspoons vegetable oil 3 tablespoons balsamic vinegar 1 16 oz. can black beans, rinsed and drained 2 tablespoons fresh basil, chopped
In a large bowl toss corn, bell pepper, onion, oil, 1 tablespoon vinegar, and salt and pepper to taste to combine. In a shallow roasting pan spread vegetables evenly and roast in middle of oven until vegetables are tender, about 25 minutes. Cool vegetables slightly and in a bowl toss with beans, basil, remaining 2 tablespoons vinegar, and salt and pepper to taste. 2 servings

1 cup frozen corn, thawed
1 red bell pepper, cut into 1/2-inch thick strips
1 onion, cut into 1/4-inch thick slices
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
1 16 oz. can black beans, rinsed and drained
2 tablespoons fresh basil, chopped

In a large bowl toss corn, bell pepper, onion, oil,
1 tablespoon vinegar, and salt and pepper to taste to combine.

In a shallow roasting pan spread vegetables evenly and roast
in middle of oven until vegetables are tender, about 25 minutes.

Cool vegetables slightly and in a bowl toss with beans, basil,
remaining 2 tablespoons vinegar, and salt and pepper to taste.

2 servings

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