Quick Corn and Black Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I'm often asked to create different recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor. Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 medium sweet red pepper, chopped |
1 medium tomato, seeded and chopped |
6 green onions, chopped |
1/2 cup chopped red onion |
1 jalapeno pepper, seeded and finely chopped, optional |
1 garlic clove, minced |
3/4 cup italian salad dressing |
1 tablespoon minced fresh cilantro |
1 tablespoon lime or lemon juice |
3/4 teaspoon hot pepper sauce |
1/2 teaspoon chili powder |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Yield: 6-8 servings.
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