Janine's Southwest Black Bean and Corn Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
This is an easy, delicious, and colorful salad. The recipe was given to me by my friend when I needed a dish to take to a picnic a few years ago. Best if made 1 day prior to serving. The hardest part is opening some cans and dicing a few ingredients. Perfect for a BBQ or picnic. I have added a drained can of chick peas as well. Sometimes I add lime juice. It's a very flexible salad. Ingredients:
1 (14 ounce) can corn, drained |
2 (14 ounce) cans black beans, rinsed, drained |
1 (12 ounce) jar roasted red peppers, diced, reserve liquid (optional) |
1 medium red onion, diced |
1 green bell pepper, diced |
1 celery rib, diced |
2 tablespoons cumin powder |
garlic, to taste |
salt and pepper, to taste |
3 tablespoons fresh cilantro, chopped |
Directions:
1. In a large bowl, add all ingredients. *I don't add the juice from the roasted red peppers.
2. Mix well.
3. Cover and store in the refrigerator until ready to serve.
|
|