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Corn & Black Bean Toss Recipe

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This recipe for Corn & Black Bean Toss is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15 oz) cans golden sweet whole kernel corn, drained
2 (15 oz) cans black beans
1 (14 oz) can hearts of palm, drained and sliced
3 large tomatoes, seeded and chopped
1/2 cup chopped purple onion
1/4 cup minced fresh cilantro
1/4 cup vegetable oil
3 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. ground cumin
Directions:
Directions:
Rinse and drain corn and beans. Combine first 6 ingredients in a large bowl. If you used bell pepper, add it with the 6 ingredients. Combine oil and next 3 ingredients, stirring well; drizzle over salad and toss gently. Cover and chill 3 hours.

Personal Notes: This recipe can be served as a salad, salsa or side dish. It will fill a large bowl, approximately 9 cups. If you make it as a salsa, you may want to half the recipe.

 

 

 

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