Mexican Corn & Black Bean Salad

Little Bee's Note:

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 9

• 2 cups frozen corn (thawed)
• ½ cup black beans (drained and rinsed)
• 1 tablespoon olive oil
• 2 tablespoons diced red bell peppers
• 1 clove garlic , minced
• 1 small jalapeno pepper , seeded & deveined
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• ½ teaspoon salt
• ½ teaspoon ground cumin
• 1⁄8; teaspoon black pepper
• 1 tablespoon fresh parsley , chopped

Directions:

1. Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
2. (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
3. Bring to room temperature before serving and add freshly chopped parsley and cilantro.
4. Serving Size: 9.

Reviews

[Marina K]

This is a great recipe! I slightly altered the proportions: a little over a cup of corn, a 19 oz can of black beans, and 1/2 a red pepper, and it turned out just fine. Made it to accompany quesadillas for a Mexican-themed dinner party. Thanks for sharing.

[TSwearingen]

This was a very awesome break from normal veggies! Had rave reviews from my family. I cooked it and served it warm, it was just as fantastic! I did add a couple of tbsp of chopped onion. Thanks for the break in the monotony of frozen veggies! I can't wait to serve it again!

[Eldeevee]

Thanks for a great side for my Mexican feast. I had all the ingredients on hand and my garden has lots of cilantro and parsley, so it was put together very easily. This recipe will now be on rotation with all my Mexican meals. Thanks again Little Bee for posting a fresh tasting salad.