Tuesday, January 11, 2011

California Black Bean Salad

I have been meaning to share this recipe for awhile, but I keep forgetting to post it.  I got it from my sister-in-law, & it is so EASY, so versatile, & so yummy.  You can use this as a dip, put it over top of grilled chicken, use it as a side for any Mexican dish, put it inside an avocado, or put it over lettuce & use it as a salad.  The options are endless!  It's a great dish to also expand, meaning it's easy to add extra cans or veggies to make it go further.  Whatever you choose, it's really yummy!

California Black Bean Salad


Ingredients:

1 can of black beans (rinsed & drained)
1 can of shoe peg corn (rinsed & drained)
1 small can of yellow corn (rinsed & drained)
1 can of Rotel (drained)
1/2 cup of chopped red onion
1/2 cup of chopped red bell pepper
1/4 cup chopped cilantro
1/2 teaspoon garlic powder
3/4 cup Italian dressing (I used fat free)
1/2 teaspoon of black pepper
1/2 teaspoon of chili powder
3/4 Tablespoon Tabasco sauce
1 teaspoon cumin

Directions:

Mix all ingredients in bowl & chill before serving.

1 comment:

  1. This is one of my favorite recipes! A friend at work makes it for us all the time and we end up fighting over it!

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