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mexican corn salad

dianatrabanco avatar
Recipe by
Diana Trabanco
@dianatrabanco

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

►
yield 8 -10
prep time 15 Min
cook time 30 Min
method No-Cook or Other

Ingredients For mexican corn salad

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

How To Make mexican corn salad

  • 1
    In large bowl, mix together corn, beans and all vegetables.
  • 2
    Squeeze the lime juice over the mixture, adding oil to desired consistency. Add salt and pepper to taste.
  • 3
    Refrigerate for 30 minutes to marinate. Serve with Corn tortilla chips.
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