Corn and Black Bean Salad from

This recipe is from  My family loves it! We use it as a dip for whole grain nacho chips.


1 (12 oz.) can whole-kernel corn, drained
1 (15 oz.) can black beans, drained & rinsed
1 red bell pepper, finely chopped
1/2 c. green onions, diagonally sliced
1/2 c. red onion, chopped
1 clove garlic, minced
1 med. tomato, chopped
1 Jalapeno pepper, seeded & finely chopped (optional)
Cilantro sprigs or red onion wedge, for garnish

3/4 c. Italian salad dressing
3/4 tsp. hot pepper sauce
1/2 tsp. chili powder
1 tbsp. fresh lemon or lime juice
1 tbsp. fresh cilantro, chopped

In large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato, and Jalapeno pepper.

FOR DRESSING: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.

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