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Quick Corn and Black Bean Salad

Total Time

Prep: 20 min. + chilling

Makes

8 servings

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium sweet red pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 6 green onions, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and finely chopped, optional
  • 1 garlic clove, minced
  • 3/4 cup Italian salad dressing
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime or lemon juice
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon chili powder

Directions

  1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 179 calories, 9g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.

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