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Prep Time: 900 Minutes Cook Time: 3 Minutes |
Ready In: 903 Minutes Servings: 4 |
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Here is a colorful salad to serve at your next Mexican meal. Ingredients:
1 1/2 cups cooked pinto beans, drained |
1 cup corn (i like frozen) |
1/2 cup chopped tomato |
2 green onions, chopped |
2 tablespoons chopped red onions |
2 tablespoons sliced black olives |
3 tablespoons vegetable oil |
2 teaspoons chopped fresh cilantro (coarse) |
2 tablespoons lime juice |
2 teaspoons red wine vinegar |
2 teaspoons fresh coarse ground black pepper |
1/2 teaspoon salt |
Directions:
1. Place corn in saucepan and cover with water.
2. Boil for 3 minutes and drain.
3. In mixing bowl, combine beans, corn, tomato, green onions, red onions and olives.
4. In small bowl, combine oil, cilantro, lime juice, vinegar, pepper and salt.
5. Pour oil mixture over vegetables.
6. Toss mixture gently until well blended.
7. Cover and refrigerate 2 hours.
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