Corn and Black Bean Salad
Source of Recipe
Jainey's Cookbook
List of Ingredients
Corn and Black Bean Salad
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
Recipe
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.
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