Mexican Corn & Black Bean Salad
photo by justcallmetoni
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
9
ingredients
- 473.18 ml frozen corn (thawed)
- 118.29 ml black beans (drained and rinsed)
- 14.79 ml olive oil
- 29.58 ml diced red bell peppers
- 1 clove garlic, minced
- 1 small jalapeno pepper, seeded & deveined
- 14.79 ml chopped fresh cilantro
- 14.79 ml fresh lime juice
- 2.46 ml salt
- 2.46 ml ground cumin
- 0.61 ml black pepper
- 14.79 ml fresh parsley, chopped
directions
- Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
- (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
- Bring to room temperature before serving and add freshly chopped parsley and cilantro.
- Serving Size: 9.
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RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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