black and white beans and corn salad

Name: Black and White Beans and Corn Salad
Prep time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 15 ounce(s) can black beans, rinsed and drained; 2 cup(s) frozen corn kernels, thawed and drained; 4 - jalapeno peppers, seeded and chopped , optional; 2 - ripe tomatoes, diced; 1 small red onion, chopped; 2 clove(s) garlic, minced; 2 tablespoon(s) lime juice; 1 tablespoon(s) extra virgin olive oil; 2 teaspoon(s) chili powder

(2)

review

Recipe by

Pat Duran

@kitchenChatter

Las Vegas, NV

LADIES this is an awesome recipe and you can make it as spicey as you like...this recipe was given to me by a friend --I do not know where she got it...she serves it at her church luncheon every month- she lives in New Mexico....
My family loves this recipe and I usuall make chicken breasts and Spanish rice...
This salad is great as a dip with your favorite tortilla chips...

(2)

yield 6 serving(s)

prep time 15 Min

method Refrigerate/Freeze

Ingredients For black and white beans and corn salad

15 oz

can black beans, rinsed and drained
2 c

frozen corn kernels, thawed and drained
4

jalapeno peppers, seeded and chopped , optional
2

ripe tomatoes, diced
1 sm

red onion, chopped
2 clove

garlic, minced
2 Tbsp

lime juice
1 Tbsp

extra virgin olive oil
2 tsp

chili powder

How To Make black and white beans and corn salad

1
Combine beans, corn, peppers, tomatoes, onion and garlic in a large bowl.(I also add 14 oz. can Northern beans, drained and rinsed and 1/2 of a red bell pepper, diced)

2
Stir together lime juice, oil and chili powder in a cup and pour over salad; toss well..Chill
3
Any salad leftover can be put in a jar and refrigerated to another time..
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