Corn and Black Bean Salad
Serve this crunchy and colorful black bean and corn salad as a summer side dish, or scoop it with tortilla chips as a wholesome homemade salsa.
Prep time:
Serving size: 8
Calories per serving: 76
Ingredients:
Serving size: 8
Calories per serving: 76
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 1/2 cups fresh or frozen corn
1/2 cup finely chopped red onions
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Directions:
In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Source: tasteofhome.com
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
