Black Bean, Corn, & Jalapeño Salad
This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!
Yield
12 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15.5 | ounces |
black beans
|
|
| 4 |
italian plum (roma) tomatoes
chopped |
*
|
|
| 1 | small |
onions
chopped |
|
| 3 |
jalapeño pepper
for hot, chopped |
*
|
|
| 8 | ounces |
corn, canned, no salt
|
* |
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
red vinegar
or lime juice |
* |
|
cilantro
to taste |
*
|
||
|
cilantro stems
to taste |
* | ||
| 2 | tablespoons |
chile pepper
|
|
| 2 | tablespoons |
cumin
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
black beans
|
|
| 4 | each |
italian plum (roma) tomatoes
chopped |
*
|
| 1 | small |
onions
chopped |
|
| 3 | each |
jalapeño pepper
for hot, chopped |
*
|
| 231.2 | ml/g |
corn, canned, no salt
|
* |
| 45 | ml |
olive oil
|
|
| 15 | ml |
red vinegar
or lime juice |
* |
| 1 | x |
cilantro
to taste |
*
|
| 1 | x |
cilantro stems
to taste |
* |
| 3E+1 | ml |
chile pepper
|
|
| 3E+1 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Drain and rinse the beans.
Chop the tomatoes, onions, pepper, and cilantro, and then simply combine all the ingredients.
As with the soup, use hot peppers and chile powder for heat, poblano/bell pepper and chili powder for less heat.
