Southwest Salad

recipe
This salad can be made and chilled a day in advance. In fact, a longer chilling time enhances the wonderful, fresh flavors.

Yield:

Makes 6 servings

Recipe from

Southern Living

Ingredients

1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn, thawed*
1 1/2 cups chopped, seeded plum tomatoes
3/4 cup thinly sliced green onions
1/3 cup minced fresh cilantro
1/2 cup CRISCO Oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt

Preparation

Toss together first 5 ingredients in a medium bowl.

Whisk together oil, fresh lemon juice, and salt; pour over black bean mixture, stirring gently to coat. Cover and chill at least 8 hours. Serve salad at room temperature or chilled.

*1 1/2 cups fresh corn kernels, cooked, may be substituted.

December 2003
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