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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I am not usually a fan of corn in salads, but the seasonings make this really good. A friend made me try it and it grabbed me at the first bite! Ingredients:
2-15.5 ounce cans black beans, drained and rinsed well |
2 cups cooked whole kernel corn |
1 cup tomato, seeded and chopped |
1/2 cup diced red pepper |
1/2 cup sliced scallions |
4 teaspoons fresh lime juice |
4 teaspoons olive oil |
2 teaspoons maple syrup |
1 teaspoon ground cumin |
chili powder to taste |
frank's® hot sauce or chopped jalapeños to taste |
Directions:
1. In a large bowl, combine all ingredients to mix well.
2. Cover and refrigerate overnight. (At least several hours)
3. Mix again before serving.
4. Serve at room temperature over a bed a shredded romaine lettuce or red lettuce or a combination of the two.
5. May also serve with a dollop of sour cream.
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