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Black Bean and Corn Salad (P, TNT)
Source: WTAE TV; Pittsburgh, PA
Serves: 4

2 cups drained canned black beans
16 ounces canned corn, drained, or barely cooked or grilled fresh corn kernels
1/2 cup parsley, chopped
1/2 cup fresh lime juice
1/2 cup vegetable oil
1/2 cup red onion, diced
1/2 cup green onion, diced
1-1/2 tsp. ground cumin
4 large tomatoes, chopped
Salt, to taste
Freshly-ground black pepper to taste

Mix all the ingredients in a large bowl gently, except for the tomatoes.

Add the tomatoes and season to taste with salt and pepper. Cover and refrigerate until cold.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A