This Mexican Bean Salad is perfect for summer picnics and parties. The festive colors and delicious taste are sure to be a hit. And you can make it the night before.
Course
Salad
Cuisine
Mexican
Keyword
bean salad, Mexican
Prep Time5minutes
Total Time5minutes
Servings6
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
1cupcorn, frozen or canned
1can black beans
½red onion
1cupchopped sweet peppers
½cupof cilantrochopped (can substitute parsley or basil)
¼cuplime juice
½cupolive oil
½teaspooncumin
¼teaspoonsalt
½teaspooncrushed garlic
dash of cayenne
Instructions
Cook frozen corn according to directioins. Let cool.
Drain and rinse the black beans and add to a large bowl.
Add your corn, peppers, onions and cilantro and mix well.
In a separate bowl whisk the lime juice, olive oil, cumin, garlic, salt and cayenne.
Add dressing to the salad and toss well.
Can be made the night before.
If you are not a fan of cilantro you can substitute parsley and/or basil.