Mexicorn Chef John's Recipe

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Mexicorn

"This is a bright, colorful salad that anyone could love."

Ingredients :

• 3 (15 ounce) cans black beans, rinsed and drained
• 3 (15.25 ounce) cans whole kernel corn, drained
• 1/2 red onion, diced
• 2 green bell peppers, diced
• 1 (7 ounce) jar roasted red peppers, drained and diced
• 1/3 cup red wine vinegar
• 1/3 cup canola oil

Instructions :

Prep : 20M	Cook : 7M	Ready in : 20M

• Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
• Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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