Black and White Beans and Corn Salad

Pat Duran

By
@kitchenChatter

LADIES this is an awesome recipe and you can make it as spicey as you like...this recipe was given to me by a friend --I do not know where she got it...she serves it at her church luncheon every month- she lives in New Mexico....
My family loves this recipe and I usuall make chicken breasts and Spanish rice...
This salad is great as a dip with your favorite tortilla chips...


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

15 oz
can black beans, rinsed and drained
2 c
frozen corn kernels, thawed and drained
4
jalapeno peppers, seeded and chopped , optional
2
ripe tomatoes, diced
1 small
red onion, chopped
2 clove
garlic, minced
2 Tbsp
lime juice
1 Tbsp
extra virgin olive oil
2 tsp
chili powder

Directions Step-By-Step

1
Combine beans, corn, peppers, tomatoes, onion and garlic in a large bowl.(I also add 14 oz. can Northern beans, drained and rinsed and 1/2 of a red bell pepper, diced)
2
Stir together lime juice, oil and chili powder in a cup and pour over salad; toss well..Chill
3
Any salad leftover can be put in a jar and refrigerated to another time..

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Mexican