Black Bean and Corn Salad
Courtesy of CanolaInfo 8 ServingsIngredients |
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1 can (19 oz./540 mL) black beans, drained and rinsed |
1 can (12 oz./341 mL) corn kernels, drained and rinsed |
1 can mild jalapeño peppers |
1/4 c. fresh chopped cilantro 50 mL |
1/4 c. canola oil 50 mL |
3 Tbsp. lime juice 45 mL |
1 tsp. cumin 5 mL |
salt and pepper to taste |
1 or 2 cloves garlic |
8 cherry tomatoes, halved |
Directions:
1. In a large bowl, combine black beans, corn, jalapeño peppers and cilantro.
2. In small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat.
3. Fold in tomatoes just before serving.
* Recipe courtesy of CanolaInfo.