Ingredients
-
2
-
3
-
3 - 4
-
2
-
1
-
1
-
1/2
-
1
-
2
-
3
-
-
-
-
-
Directions
Black Bean and Corn Salad – Spicy Mexican Salad/Side Dish,A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served….to marinate the vegetables and blend the flavors. I personally don’t cook the corn I cut from the cobb, just a personal preference. If corn isn’t in season a good quality frozen corn is a perfect substitution – I don’t even defrost it! The produce you use should be top quality for a superior result.,Delish!
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Steps
|
1
Done
|
Cook Corn in Boiling Water to Cover 5 Minutes; Drain and Cool. Cup Corn from Cob. |
|
2
Done
|
Whisk Together Lime Juice and Next 4 Ingredients in a Large Bowl. Add Corn, Black Beans, and Remaining Ingredients; Toss to Coat. Cover and Chill 2 Hours. |
