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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Black Bean Salsa Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 c. frozen corn
2 c. chopped tomatoes (4 medium)
2 c. chopped seeded peeled cucumber (2 large)
3/4 c. finely chopped onions
3/4 c. fresh cilantro leaves or fresh parsley, chopped
3 poblano chiles, seeded, finely chopped*
1 (15-oz.) can black beans, drained, rinsed
1/2 c. cider vinegar
3 Tbsp. extra-virgin olive oil or vegetable oil
2 tsp. sugar
1/2 tsp. salt

* If poblano chiles are unavailable, 1 1/2 c. finely chopped green bell peppers combined with 1 to 2 minced seeded jalapeno chiles can be used.
Directions:
Directions:
Cook frozen corn as directed on package. Drain. (I normally don't cook the corn.)

In large bowl, combine cooked corn, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar; mix well. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.

Just before serving, in small bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
Number of Servings: 12
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Originally found in my Pillsbury cookbook from 1997. This recipe can now be found on almost any recipe website. Great in the summer with BBQ!

 

 

 

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