South of the Border Salad
Makes:
9 servings
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.
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)
Directions
- 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.
2009 Recipe Calendar
University of Maryland Extension
Food Supplement Nutrition Education Program
