Serves 9
222 cal · 135 min
South of the Border Salad
Recipe GLPR3dd30464fe60b5
A vibrant, refreshing salad combining sweet corn, hearty black beans, and diced tomatoes with green chilies, dressed with a zesty lemon vinaigrette. This colorful make-ahead dish is perfect for potlucks, gatherings, or as a light side. The flavors meld beautifully after a few hours of chilling.
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Ingredients
3 cups Low-sodium canned corn, drained and rinsed
2 cans Low-sodium black beans, drained and rinsed
1 can Diced tomatoes with green chilies
1 Medium onion, finely chopped
3 tablespoons Olive oil
⅓ cup Fresh lemon juice
½ teaspoon Ground black pepper
1 teaspoon Ground cumin
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
In a large bowl, combine the drained and rinsed corn, black beans, diced tomatoes with green chilies, and chopped onion. Stir gently until all vegetables are evenly distributed.
In a small bowl, whisk together the olive oil, fresh lemon juice, ground black pepper, and ground cumin until the dressing is well blended and emulsified.
Pour the prepared dressing over the corn and bean mixture. Mix thoroughly to coat all the vegetables evenly with the dressing.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours before serving. This allows the flavors to blend and develop. The salad can be made up to 1 day ahead.
