Summer Corn Black Bean Salad
From jenna 16 years agoIngredients
- 2 15oz. cans black beans shopping list
- 1 15 oz. can small white beans (cannellni or other) shopping list
- 1 15 oz. can corn shopping list
- 1 pint basket of cherry tomatoes, halved shopping list
- 3 stalks scallions (or a small red bermuda finely diced) shopping list
- 1/2 bunch cilantro (also called fresh coriander) rinsed and dried shopping list
- 1/2 cup extra virgin olive oil shopping list
- juice of 1/2 lemon shopping list
- 3 medium cloves garlic shopping list
- 1 teaspoon sugar shopping list
- salt and pepper to taste shopping list
- 1 small jalepeno, seeded and diced (optional) shopping list
How to make it
- Drain and rinse the cans of corn and beans.
- Place in big bowl.
- Cut cherry tomatoes in halves or quarters depending on how big they start add to bowl.
- Thinly slice green onions or dice bermuda and add.
- In a food processor, place cilantro, olive oil, lemon juice, garlic, sugar, salt, pepper and optional jalepenos.
- Pulse until the cilantro is finely diced and the dressing is emulsified.
- Pour dressing over salad. Mix to coat.
- Refrigerate until serving.
- Serves 8 as a side dish.
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