Monday, May 5, 2008

Corn & Black Bean Salad

When I saw this recipe, I knew I had to make it. This is a fast and simple recipe that also has wonderful taste! It is great eaten alone as a salad or as a salsa with tortilla chips. The dressing has the right amount of sweet. This is defiantely a keeper! Delicious!

Corn and Black Bean Salad
Source: Healthy Cooking
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced

2 Tablespoons sugar
2 Tablespoons white vinegar
2 Tablespoons canola oil
1 1/2 tsp. lime juice
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. pepper
In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over the corn mixture and toss to coat. Cover & refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

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