Corn and Black Bean Salad

(1) 12-oz can whole kernel corn, drained
(1) 15-oz can black beans, drained and rinsed
1 red bell pepper, finely chopped
Sprig of cilantro for garnish
1/2 cup green onions, sliced diagonally
3/4 cup Italian salad dressing
3/4 tsp hot pepper sauce
1/2 cup red onion, chopped
1 tsp cumin
1 clove garlic, minced
1 Tbsp fresh lemon juice or lime juice
1 medium tomato, chopped
1 Tbsp fresh cilantro, minced
1 jalapeño pepper, seeded and finely chopped

In a large bowl, combine all the salad ingredients except for 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 6 hours or overnight. To serve, garnish salad bowl with cilantro sprig.

Makes 12 servings

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