South of the Border Salad Recipe

South of the Border Salad Recipe

  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 3/4 cup thinly sliced green onions
  • 1/3 cup olive or vegetable oil
  • 1/3 cup lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  1. 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.
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