South of the Border Salad

Description:

Delpha served this at Pinochle. The flavors are nice and it is quick to put together from mostly canned ingredients.

Ingredients:

2 cans whole kernel corn drained (15 1/4 oz.)
2 cans black beans rinsed and drained
1 can diced tomatoes and green chilies undrained (10 ounces
3/4 cup green onion thinly sliced
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon cilantro fresh minced (or par
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.

Source:

"Quick Cooking Magazine May June 2001"

Notes:

NOTES ## :

Needs to chill