From the Pantry Butler kitchen
South of the Border Salad
Make this corn, black bean, and tomato salad in the morning and let it marinate in the refrigerator all day and enjoy it for dinner. USDA MyPlate Kitchen — 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food
Ingredients
- 3 cups low-sodium canned corn — 15.25 ounces each - drained and rinsed
- 2 cans low-sodium black beans — 15.5 ounces each - drained and rinsed
- 1 can diced tomatoes with green chilies — 10 ounces
- 1 medium onion — chopped
- Dressing Ingredients:
- 3 tablespoons olive oil — or cooking oil of your choice
- 1/3 cup fresh squeezed lemon juice — can also use lime juice
- 1/2 teaspoon black pepper
- ground cumin — 1 teaspoon, optional
Method
- Wash hands with soap and water.
- Mix the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl.
- Pour dressing over corn mixture and mix well.
- Cover and refrigerate for at least 2 hours.
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