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South of the Border Salad

"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8-10 servings

Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 3/4 cup thinly sliced green onions
  • 1/3 cup olive oil
  • 1/3 cup lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Directions

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts
1 cup: 138 calories, 8g fat (1g saturated fat), 0 cholesterol, 549mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 3g protein.

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