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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees. Ingredients:
3 cups canned corn or 3 cups frozen corn, thawed |
1 (15 ounce) can black beans, rinsed & drained |
3 medium tomatoes, seeded & diced |
1 cup chopped green pepper |
1 cup chopped sweet red pepper |
1/4 cup olive oil or 1/4 cup vegetable oil |
3 tablespoons lime juice |
2 tablespoons minced fresh cilantro or 2 tablespoons parsley |
1 clove garlic, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine first five ingredients.
2. In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
3. Cover& refrigerate for at least 2 hours before serving.
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