Ingredients
-
2
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/8
-
1
-
-
-
Directions
Mexican Corn & Black Bean Salad, This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada’s A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! 🙂 Cook time is chill time , Very good! I made just a few changes; used one can of corn instead of frozen I also added chopped green onlions and put the whole thing together at once rather than wait to add the cilantro I didn’t have parsley so that was not added I’m serving this on tostitos for a pre-dinner snack , This is a great recipe! I slightly altered the proportions: a little over a cup of corn, a 19 oz can of black beans, and 1/2 a red pepper, and it turned out just fine Made it to accompany quesadillas for a Mexican-themed dinner party Thanks for sharing
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Steps
|
1
Done
|
Combine Corn, Black Beans and Remaining Ingredients in Medium Size Bowl, Except Fresh Parsley and Cilantro. |
|
2
Done
|
(salsa Can Be Made 1 Day Ahead.) Cover and Refrigerate For at Least an Hour. |
|
3
Done
|
Bring to Room Temperature Before Serving and Add Freshly Chopped Parsley and Cilantro. |
|
4
Done
|
Serving Size: 9. |
