"Food is an important part of a balanced diet."--Fran Lebowitz

Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie (Crary) Maslowski
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can black beans, rinsed and drained
1 1/2 c. frozen corn, thawed
1 tomato, seeded and diced
1 green bell pepper, cored and diced
1/4 c. fresh cilantro, chopped
4 green onions, chopped

Dressing:

2 tbsp lime juice
2 cloves garlic, minced
1/2 tsp. salt, optional
fresh ground pepper to taste
1/2 tsp. ground cumin
2 tbsp canola oil

Directions:
Directions:
Mix together (gently) all ingredients except dressing ingredients in large bowl. It is ok to use unthawed corn if you are not going to serve right away- it will thaw as the salad "melds". Mix all the dressing ingredients EXCEPT oil in a small bowl. Whisk in the oil in a thin stream. Pour dressing over salad and gently mix. Cover and let sit at least 30 minutes. If not serving within 30-60 minutes, store in the fridge.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a quick salad that can also be used as a burrito filler.

 

 

 

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