mexican corn salad

Name: Mexican Corn Salad
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 can(s) 15 oz.low salt kernel corn, drained; 1 can(s) black beans, drained and rinsed; 1 - chopped shallot; 1 large chopped tomato; 1 large chopped red bell pepper; 1 - jalapeno pepper, seeded and diced; 1 ounce(s) fresh chopped basil; 2 - limes, juiced; 1 ounce(s) olive oil, extra virgin

7 Pinches

Diana Trabanco

Updated on Oct 14, 2017

This dish can be unrefrigerated for a few hours , so is perfect for outdoor events.

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prep time 15 Min

cook time 30 Min

method No-Cook or Other

yield 8-10 serving(s)

Ingredients

2 cans 15 oz.low salt kernel corn, drained
1 can black beans, drained and rinsed
1 - chopped shallot
1 large chopped tomato
1 large chopped red bell pepper
1 - jalapeno pepper, seeded and diced
1 ounce fresh chopped basil
2 - limes, juiced
1 ounce olive oil, extra virgin

How To Make mexican corn salad

Step 1

In large bowl, mix together corn, beans and all vegetables.

Step 2

Squeeze the lime juice over the mixture, adding oil to desired consistency. Add salt and pepper to taste.
Step 3

Refrigerate for 30 minutes to marinate. Serve with Corn tortilla chips.
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