Mexican Corn & Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time. Ingredients:
2 cups frozen corn (thawed) |
1/2 cup black beans (drained and rinsed) |
1 tablespoon olive oil |
2 tablespoons diced red bell peppers |
1 clove garlic, minced |
1 small jalapeno pepper, seeded & deveined |
1 tablespoon chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/8 teaspoon black pepper |
1 tablespoon fresh parsley, chopped |
Directions:
1. Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
2. (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
3. Bring to room temperature before serving and add freshly chopped parsley and cilantro.
4. Serving Size: 9.
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