Festive Southwest Black Bean & Corn Salad
"This is a very good summer or winter salad. The cook time is the refrigeration time."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexicorn, drained
- 1⁄2 cup finely chopped bell pepper
- 1⁄2 cup finely chopped purple onion
- 3 tablespoons lime juice
- 1⁄4 cup finely chopped cilantro
- 1 medium tomatoes, seeded and diced
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
directions
- Mix all ingredients in large bowl.
- Cover and refrigerate for 4 hours.
- Serve chilled.
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Reviews
-
Really yummy! I add an extra can of garbanzo beans and kidney beans when I've got a crowd to feed! I also sometime sub a can of diced tomatoes instead of fresh, esp in the winter! Very popular wherever I take it! -
Very good!! This has a wonderful fresh taste and goes great with anything grilled.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
