Wednesday, January 13, 2010

Black Bean and Corn Salad

This super healthy salad is always a hit in our house. Loaded with vegetables, it's a great way to put a nutritious meal on the table. And with the burst of flavor, my husband and I both love it! It's an all around family pleasing meal.


1 can (15 oz) black beans, drained and rinsed
1 can (11 oz) Mexicorn, drained and rinsed
16 cherry tomatoes (approx 1 1/2 pints), halved
3 scallions, chopped
1 sm jalapeno, seeded and minced (can sub green chilies)
2 Tbsp vinegar
2 tsp chopped fresh or 1/2 tsp dried oregano
1 tsp ground cumin
1/4 tsp pepper
1/4 tsp salt
1 Tbsp Olive Oil

In serving bowl, combine vegetables. In small bowl, combine jalapeno and spices, until salt dissolves. Whisk in oil until it thickens. Pour over vegetables and mix. Chill for several hours before serving.

submitted to Ultimate Recipe Swap at Life as Mom.

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