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South of the Border Salad

By: Paula Ishii

"'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'"

Rate/Review | Read Reviews (14)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Directions

In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.