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

Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad is from Legendary Crary Cookbook, 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:  
15 oz. can black beans, rinsed and drained
1 1/2 cup frozen corn, thawed
1 tomato, seeded and diced
1 green bell pepper, cored and diced
1/4 cup 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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