Black and White Beans and Corn Salad

4
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...

Rating:

★★★★★ 2 votes

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

How to Make Black and White Beans and Corn Salad

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..

Printable Recipe Card

About Black and White Beans and Corn Salad

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



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