Corn and Black Bean Salad
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Visually appealing and perfect with grilled foods, southwestern
fare or other casual menus. Furnished by Jean Kirby, DLM Food Demonstrator.
Ingredients:
- 1 can (12 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, finely chopped
- 1/2 cup sliced green onions, sliced diagonally
- 1/2 cup chopped red onion
- 1 clove garlic, minced
- 1 medium tomato, chopped
- 1 jalapeņo pepper, seeded and finely chopped
- Sprig of cilantro and/or red onion wedge for garnish
- 3/4 cup Italian salad dressing
- 3/4 tsp hot pepper sauce
- 1/2 tsp cumin
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp minced fresh cilantro
Directions:
In a large bowl, combine all the salad ingredients except for the garnish.
Next, combine all the dressing ingredients in a jar with a tight-fitting lid.
Screw on the lid tightly and shake to mix well.
Pour dressing over corn mixture and stir to mix well. Refrigerate, covered,
at least six hours or overnight. To serve, garnish salad bowl with cilantro
sprig and/or red onion wedge.
Makes 12.5-cup servings
Per serving: 129calories; 52% calories from fat; 8g total fat; 1g saturated
fat; 0mg cholesterol; 312mg sodium; 13g total carbohydrate; 3g protein
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