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.

Reviews & Comments 1

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  • fallonbowman 12 years ago
    This is similar to something my grandmother used to make me in the summer! I tried your recipe but made a few changes;
    I used parsley instead of cilantro, I added two cups cooked pearl barley, some spicy salsa, a red bell pepper, one and a half ripe avocado! I also skipped the jalapeño [as my salsa is spicy!] and the sugar.

    It's delicious!
    Was this review helpful? Yes Flag

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