Prep 10 mins
Cook 10 mins
- 2 cans black beans
- 1 can corn kernel
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups red onions, thinly sliced
- lime juice
- Rinse and drain beans, and add drained corn.
- (do not warm or cook).
- Add chopped veggies, and chopped cilantro, and just a bit of lime juice(maybe half a Tablespoon).
- Toss with salsa.
This is a quick and easy salad. Very good!
It sounds like I'm not the only one who usually makes this with bell pepper instead of celery. It's yummy and very filling for being so low-fat. One thing I add to perk up the flavor even more is a tablespoon (or more) of red wine vinegar--it does something wonderful to the black beans, and makes the leftovers really good.
I love this salad! The only thing I do different is use a little chopped green pepper instead of the celery. This is such a refreshing sald. I make it every time we have Mexican food as a side dish. Thanks for the recipe.