South of the Border Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad, recalls Paula Ishii of Ralston, Nebraska. I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time. Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
3/4 cup thinly sliced green onions |
1/3 cup olive oil |
1/3 cup lime juice |
1 tablespoon minced fresh cilantro |
1 teaspoon salt |
1 teaspoon ground cumin |
Directions:
1. In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8-10 servings.
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