Purple 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.
Corn
& Black Bean Salad
- 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 4 cups. Serving size
about 1/2 cup.
Recipe provided courtesy
of Pork: The Other White Meat.
