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Sideline Corn and Bean Salad




Source of Recipe


JS Online


List of Ingredients




2 tablespoons plus 1/3 cup salad oil (divided)
2 cloves garlic, minced
1 or 2 jalapeno peppers, finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
3 cups frozen whole-kernel corn
1/2 cup water
1 teaspoon salt
1/4 cup lime juice
2 tablespoons Dijon-style mustard
1/2 teaspoon black pepper
1 1/2 cups loose-pack frozen peas
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) small white beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup snipped cilantro
2 tomatoes, chopped



Recipe



Heat 2 tablespoons oil in large skillet. Add garlic, jalapenos, cumin and oregano and cook 2 minutes. Stir in corn. Add water. Cover; cook 2 minutes. Transfer to large bowl; stir in salt. Cool slightly.

In screw-top jar, combine remaining 1/3 cup oil, lime juice, mustard and pepper; cover and shake well. Add to corn mixture along with peas, beans, onion and cilantro; stir well. Cover and chill 4 to 24 hours. Stir in tomatoes before serving. Makes about 12 to 16 servings.