Bitsy's Kitchen
Southwestern Corn & Bean Salad
Lime juice 3 Tbsp. fresh chopped cilantro
1 Tbsp. sugar
1 Tbsp. picante sauce
1-3 dashes Tabasco Sauce
1 dash chili powder
1-3 dashes cumin
salt & pepper to taste
1/4 cup olive oil
1 (15 oz.) can black beans
1 (11 oz.) can corn niblets
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1/3 cup red onion chopped
Combine lime juice, cilantro, sugar, picante sauce, Tabasco, chili powder, cumin, salt & pepper, in a small bowl. Add olive oil to this mixture to form dressing.
Combine beans, corn, red & green bell peppers, and onion in a large bowl. Pour dressing over & mix. Chill in refrigerator for 2 or more hours. May be made in the morning and stored in the refrigerator until dinner. Serve on a bed of lettuce with corn chips, and a sprig of cilantro to garnish. The recipe doubles easily.
Serves: 4-6