Corn & Black Bean Salad
Black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.
1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste
- In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2 to 24 hours before serving.
Makes 8 (1/2 cup) servings.
Recipe provided courtesy of National Pork Board.