Name: Mexican Corn & Black Bean Cold Salad
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Cuisine: Mexican
Ingredients: one 15.5 ounce small black beans (rinsed, drained); one 10 ounce can Kernel Niblet Corn (drained); 1/2 white onion chopped finely; 1/2 red bell pepper (chopped finely); several cilantro leaves chopped super finely; one teaspoon black pepper; one tablespoon Canola Oil; 1/2 Fresh Lime (juice only)

Mexican Corn & Black Bean Cold Salad

1 vote

Prep: 8 min Cook: 5 min Servings: 4

by "Cheffie Cooks"

518 recipes

>

Prep time: 8 minutes

Cook time: 5 minutes

Servings: 4

by "Cheffie Cooks"

518 recipes
>
Great for picnics, BBQ's or a side dish with Tacos
Ingredients
- one 15.5 ounce small black beans (rinsed, drained)
- one 10 ounce can Kernel Niblet Corn (drained)
- 1/2 white onion chopped finely
- 1/2 red bell pepper (chopped finely)
- several cilantro leaves chopped super finely
- one teaspoon black pepper
- one tablespoon Canola Oil
- 1/2 Fresh Lime (juice only)
Directions
1. Cook black beans 5 minutes then drain add to a mixing bowl (you can microwave beans-2 minutes)
2. Add corn, and remaining ingredients
3. Chill one hour before serving
4. toss gently when ready to serve
5. Note: I like mine serve on top of Guacamole!
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Mexican Corn & Black Bean Cold Salad

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