13
August
2015
|
14:22 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!