3 15-oz cans black beans, drained
2 11-0z cans corn niblets, drained
1/2 cup cilantro, chopped
1 cup red bell pepper, chopped
1/4 cup green onions, chopped
Dressing:
1/4 cup olive oil
1/4 cup lime juice
2 tsp cider vinegar
1 tsp cumin
1 tbsp sugar
1 tsp salt
Mix the dressing with a whisk in a large bowl. Add the rest of the ingredients and mix well. Cover tightly and refrigerate overnight or 6-8 hrs.
We make this salad a lot during the summer, especially when we grill chicken or burgers. Or for a nice, light summer dinner, just have it with tortilla chips and salsa. Yummy! :-)
Barbara
Friday, April 20, 2007
Southwestern Black Bean and Corn Salad
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3 comments:
okay barbara, this slad is
SOOOOO good. we had it last night with quesadillas and cornbread. i can see how you can just eat it with chips as well. thanks for a new favorite.
I'm so glad you liked it. I forgot to mention that another easy dinner is to just have it with cheese quesadillas. You are so dang smart...:-)
Barbara
This is delicious, I made it last night, to have for dinner tonight, and it has taken a lot of will power to let it last until dinner!
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