Deseret News | South of the Border Salad

South of the Border Salad

Salads > Vegetables >

Author: USU Extension

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Ingredients

2 15 1/2-ounce cans whole kernel corn, drained
2 15-ounce cans black beans, drained and rinsed
1 10-ounce can diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup lime juice
1 tablespoon fresh cilantro or parsley, minced
1 teaspoon salt
1 teaspoon ground cumin

Directions

Combine corn, beans, tomatoes and onions in a large bowl. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with slotted spoon. (This can also be served on a bed of lettuce.) Serves 8-10.