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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, 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 (19 oz.) black beans
1 can (11 oz.) Mexicorn
16 cherry tomatoes, halved
3 scallions, chopped (½ c.)
1 small jalapeno
2 T. vinegar
2 tsp. oregano, or ½ tsp. dried
1 tsp. ground cumin
¼ tsp salt
⅛ tsp. pepper
1 T. olive oil
Directions:
Directions:
In serving bowl, combine beans (drained and rinsed), corn (drained and rinsed), tomatoes and scallions. In small bowl, combine jalapeno (seeded and diced), vinegar (apple cider preferably), oregano, cumin, salt, and pepper until salt dissolves; slowly whisk in oil until mixture thickens slightly. Pour dressing over all vegetable mixture; toss to combine. Let set for several hours or overnight. Makes 6 servings.

 

 

 

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