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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad is from The Heinrich Family 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:  
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 medium sweet red pepper
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper,seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian Salad Dressing
1 tbsp minced fresh cilantro
1 tbsp lime or lemon juice
3/4 tsp hot pepper sauce
1/2 tsp chili powder
Directions:
Directions:
In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Even though this is suppose to be a salad, we love to eat this with nacho chips as a salsa.

 

 

 

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