Black Bean and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities. Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
4 ounces monterey jack cheese, cut into 1/4-inch cubes |
1 can (8-3/4 ounces) whole kernel corn, drained |
1/4 cup sliced green onions with tops |
3/4 cup thinly sliced celery |
1 small sweet red pepper, diced |
3/4 cup picante sauce |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1/2 to 1 teaspoon ground cumin |
1 garlic clove, minced |
Directions:
1. Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight. Yield: 8 servings.
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