mexican black bean and corn salad
This a really easy dish. I first tasted it at my son's wedding reception. He and his fiancé had planned the wedding and reception at a wonderful house in Santa Barbara, Ca. When the families arrived the day before the wedding, they gave each of us a list of 'chores' to help them get everything ready. One of my chores was to make this salad for the reception. Of course the portions were much larger I've brought those down for a dinner side dish. Many people who have had this at my house have also used it as a dip for corn chips. I hope you enjoy it!
prep time
15 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 2 cans black beans, canned
- 1 can mexican style corn
- 1/2 cup chopped onion
- 1 package taco seasoning mix
- 1/3 cup olive oil, extra virgin
How To Make mexican black bean and corn salad
-
Step 1Drain and rinse the black beans. Pour them into a large bowl. (It is healthier to rinse black beans because the liquid in the can may have absorbed things from the can) -
Step 2Drain mexi-corn and add it to the bowl with the beans.
-
Step 3Chop an onion to get a half a cup. Add it to the bowl with the beans and corn.
-
Step 4Combine Taco seasoning and olive oil, whisking to combine. Add it to the ingredients in a large mixing bowl mixing with a spatula so that you don't break the beans open.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Side Dishes
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Comment & Reviews
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