Corn and Black Bean Salad Recipe with Sandra Lee
Ingredients: Makes 8 to 10 serving
2 (16 ounce) bags frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
½ red onion, diced
¼ cup olive oil
¼ cup fresh lime juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
Procedures:
In a large bowl, combine corn, black beans bell pepper, and onion.
In a smaill bowl whisk together oil lime juice, ground cumin, salt, and pepper. Add to corn mixture, tossing gently to coat. Cover and chill at least 2 hours before serving. End.
Ingredients: Makes 8 to 10 serving
2 (16 ounce) bags frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
½ red onion, diced
¼ cup olive oil
¼ cup fresh lime juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
Procedures:
In a large bowl, combine corn, black beans bell pepper, and onion.
In a smaill bowl whisk together oil lime juice, ground cumin, salt, and pepper. Add to corn mixture, tossing gently to coat. Cover and chill at least 2 hours before serving. End.
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