HOW TO MAKE MEXICAN CORN & BLACK BEAN SALAD

HOW TO MAKE MEXICAN CORN & BLACK BEAN SALAD

DEAR FRIENDS,Round out your Mexican meals with this fresh, colorful salad. Busy cooks will appreciate its make-ahead convenience.

1-DRESSING:

2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon minced fresh cilantro or parsley
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Dash hot pepper sauce

2-SALAD:

1-1/2 cups fresh or frozen whole kernel corn
1/2 cup canned black beans
1/3 cup finely chopped red or green pepper
2 green onions, thinly sliced

In a small bowl, whisk together all dressing ingredients.

Place corn, beans, pepper and onions in a PYREX® No Leak Lids™ 3-Cup Rectangle glass dish. Add dressing and mix well, or cover and shake. Cover and refrigerate 4 hours or overnight.

TIPS:

1-CRAZY FOR CORN:

When fresh corn is available, cook 2 to 3 cobs. Then cut away the kernels. Or use frozen corn.

2-POTLUCK POINTER:

Using the No Leak Lid Storage Container, this dish travels well to summer picnics and parties.

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