Corn and Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entreesâ¦or as a wholesome salsa!Krista Frank, Rhododendron, Oregon Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
2 large tomatoes, finely chopped |
1 large red onion, finely chopped |
1/4 cup minced fresh cilantro |
2 garlic cloves, minced |
dressing: |
2 tablespoons sugar |
2 tablespoons white vinegar |
2 tablespoons canola oil |
1-1/2 teaspoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 8 servings.
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