13
August
2015
|
08:22 PM
America/New_York

Black Bean Corn Salad

“This is a great dish to take on a picnic or to a potluck supper since it is equally delicious cold or at room temperature.”

Jean McCorlew – Gainesville, Ga

Black Bean Corn Salad

Ingredients:

1 15-ounce can black beans, rinsed and drained

1 15-ounce can whole kernel corn, drained

½ bell pepper, diced

½ sweet yellow onion, diced

3 Roma tomatoes, seeded and diced

3 Tbsp. lime juice

1-2 Tbsp. Extra Spicy Mrs. Dash

½ cruet Italian salad dressing (I use Good Seasons.)

2 Tbsp. sugar or 2 packets Splenda

Salt and Pepper to taste

Instructions:

Mix all ingredients together well and refrigerate for at least one hour. Taste great with corn chips or eaten as a side. The salad will keep at least a week—if it lasts that long!