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Southwest Salad Recipe




Source of Recipe


Source: Crisco®


List of Ingredients




1 can (15 ounces) black beans, rinsed and drained

1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen

1 1/2 cups chopped seeded tomato

3/4 cup thinly sliced green onion

1/3 cup minced fresh cilantro, plus sprigs for garnish

1/2 cup Crisco Oil

1/2 cup fresh lemon juice (1 to 2 lemons)

2 teaspoons salt



Recipe



Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.


Whisk together in a small bowl, Crisco Oil, lemon juice and salt.


Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.


Serve garnished with cilantro sprigs, at room temperature or slightly chilled.