Black Bean and Corn Salad

Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe was adapted from a Cooking Light recipe many years ago. I cut the oil because it didn't need it and changed a few other things as well. This is my favorite summer food and one I use when trying to lose a few pounds.

Ingredients Nutrition

Directions

  1. Combine lime juice, vinegar and cumin in a small bowl.
  2. Add tomatoes through beans to a large lidded container.
  3. Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.
Most Helpful

5 5

I really enjoyed this salad! It was good by itself but even better as a dip with corn chips! The lime and cumin were terrific as a dressing. I added a little more jalapeno than called for as we like it spicy! Thanks for posting this recipe! Made for Fall PAC 2008