Aunt Becky's Mexican Black Bean Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is sooo good. Aunt Becky brought this dish to this years pig roast, and I had to get the recipe. Ingredients:
2 (15 ounce) cans black beans, drained |
1 (15 ounce) can corn, drained |
2 roma tomatoes, diced |
1/4 cup diced red bell pepper |
1/4 cup diced red onion |
1/4 cup diced celery |
1/4 cup diced pineapple |
1 tablespoon chopped cilantro |
1 jalapeno pepper, seeded & minced |
4 tablespoons sherry vinegar (aunt becky used red wine vinegar) |
1/2 lime, juice of |
3 tablespoons honey |
1 tablespoon salt |
1 teaspoon black pepper |
1 pinch ground cumin |
Directions:
1. Mix all ingredients in a bowl and refrigerate for 1 hour before serving.
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