Zesty Black Bean & Corn Salad
I love to serve this refreshing salad alongside mexican dishes, grilled steak or even as a nice side to hamburgers.
"Had this along with carnitas tacos and it was fantastic. Substituted red bell pepper for the tomatoe because of peoples preference but will probaly add both next time. Was a little zesty with the Tobasco for some so I will tone it down next time . Excellent recipe!" - anthonynlisaYield: 6 Ready in 45 minutes
Cuisine: MexicanMain Ingredient: Beans
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Verified by stevemur
| 1/3 cupolive oil |
| 2 tablespoonTabasco sauce |
| 2 tablespoonRed wine vinegar |
| 2 tablespoonFresh cilantro; minced |
| 1 cloveGarlic |
| 1/2 teaspoonChili powder |
| 1/2 teaspoonSalt |
| 10 ounceFrozen corn; thawed and drained |
| 15 ouncesBlack beans; drained and rinsed |
| 2 Roma tomatoes; chopped |
| 2 Green onions; thinly sliced |
Zesty Black Bean & Corn Salad Preparation
Whisk together the oil, tabasco sauce, &vinegar. Add in all of the remaining ingredients and stir gently to coat. Refrigerate for 1 hour prior to serving. This side salad should be served cold.
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