Corn and Black Bean Salad

Submitted by Sarah Cannon, Eastern Illini Electric Cooperative

Corn and Black Bean Salad

Course Salad

Ingredients

  • 2 c. fresh or frozen corn, thawed
  • 1-15 oz. can Black beans drained and rinsed
  • 2 lg. tomatoes chopped or 1-14 oz. can diced tomatoes, drained
  • 1/3 sweet onion chopped
  • 1/4 c. minced fresh cilantro
  • 2 cloves garlic minced
  • 2 T. sugar
  • 2 T. White vinegar
  • 2 T. canola oil
  • 2 t. Lime Juice
  • 1/4 to 1/2 t. Salt
  • 1/4 t. pepper
  • 1/4 t. ground cumin

Instructions

  • In a large bowl, combine first 6 ingredients.
  • In a small bowl, whisk together dressing ingredients. Pour over corn mixture and toss to coat.
  • Cover and refrigerate for at least 1 hour. Stir before serving.

Notes

Can also be served as a salsa with corn chips.