Carolyn's Corn Salad
Posted: August 18th, 2006, 10:30 am
I've been making this for years, and it's AWESOME - better if it sits overnight and marinates. It is very similar to a recipe that is way back in the archives, but mine has a mango in it... and I think it really makes a difference. There have been times that I didn't have a mango and used a peach - still good!
Carolyn
Corn Salad
One 11 oz. can corn, drained
One 15 oz. can black beans, rinsed and drained
1 whole mango, chopped fine
1 fresh tomato, chopped fine
¼ cup green pepper
½ cup onion, chopped fine
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper, black
1/8 tsp crushed red pepper
2 Tablespoons lime juice, canned or bottled, unsweetened
1 teaspoon oil, olive, salad or cooking
tiny bit of cilantro, chopped fine
***************************************
Mix all together. Will keep for about a week in the fridge (if you hide it good enough!).
Makes about 4 cups.
I did measure the lime juice and olive oil, but just sprinkled the spices over the top.
Carolyn
Corn Salad
One 11 oz. can corn, drained
One 15 oz. can black beans, rinsed and drained
1 whole mango, chopped fine
1 fresh tomato, chopped fine
¼ cup green pepper
½ cup onion, chopped fine
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper, black
1/8 tsp crushed red pepper
2 Tablespoons lime juice, canned or bottled, unsweetened
1 teaspoon oil, olive, salad or cooking
tiny bit of cilantro, chopped fine
***************************************
Mix all together. Will keep for about a week in the fridge (if you hide it good enough!).
Makes about 4 cups.
I did measure the lime juice and olive oil, but just sprinkled the spices over the top.