Mexican Bean Salad
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.
bean salad, Mexican
Denise Wright (MyLifeCookbook.com)
corn, frozen or canned
can black beans
chopped sweet peppers
chopped (can substitute parsley or basil)
dash of cayenne
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.