 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 15 |
|
A friend of a friend brought this to a party of mine. At the time, I didn't really care for raw onions or tomatoes, and I was shocked that I liked this so much. This is definitely a wonderful summer crowd pleaser. Ingredients:
1/4 cup fresh cilantro, chopped |
16 ounces canned corn, drained (shoe peg or sweet white corn) |
1/2 cup red onion, chopped (or vidalia onions) |
30 ounces black beans, drained and rinsed |
1/2 teaspoon cumin seed |
6 tablespoons lemon juice |
6 tablespoons light olive oil (not extra virgin) |
1/2 teaspoon salt |
2 tomatoes, chopped (2-4 tomatoes) |
Directions:
1. Combine all ingredients except tomatoes.
2. Refrigerate overnight.
3. Add tomatoes just before serving.
4. Serve with tortilla chips (scoop style chips work great with this recipe).
|
|