South of the Border Salad

Make this corn, black bean, and tomato salad in the morning and let it marinate in the refrigerator all day and enjoy it for dinner.
Ingredients
- 3 cups corn (2-15.2 ounce cans, drained and rinsed)
- 2 cans black beans (15.5 ounces each, drained and rinsed)
- 1 can diced tomatoes with green chilies (10 ounces)
- 1 onion (medium, chopped)
- Dressing Ingredients:
- 3 tablespoons olive oil (or canola oil)
- 1/3 cup lemon or lime juice
- 1/2 teaspoon pepper
- 1 ground cumin (optional)
Directions
1. Mix the salad ingredients in a large bowl.
2. Mix the dressing ingredients in a small bowl.
3. Pour dressing over corn mixture and mix well.
4. Cover and refrigerate for at least 2 hours.
Notes
Learn more about:
- Corn
- Tomatoes
- Onions
2009 Recipe Calendar
University of Maryland Extension
Food Supplement Nutrition Education Program