SAN ANTONIO BLACK BEAN AND CORN SALAD
From cooks.com
1 (16 oz.) can black beans, rinsed and drained
4 oz. Monterey Jack cheese, cut into 1/4 inch cubes
1 (8 oz.) can whole kernel corn, drained
3/4 c. sliced green onions
3/4 c. thinly sliced celery
1 sm. red bell pepper, diced
3/4 c. picante sauce
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. ground cumin
1 clove garlic, minced
Combine beans, cheese and vegetables in a large bowl. Combine remaining ingredients in small bowl; toss with bean mixture. Chill.
Serves 8.
From cooks.com
1 (16 oz.) can black beans, rinsed and drained
4 oz. Monterey Jack cheese, cut into 1/4 inch cubes
1 (8 oz.) can whole kernel corn, drained
3/4 c. sliced green onions
3/4 c. thinly sliced celery
1 sm. red bell pepper, diced
3/4 c. picante sauce
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. ground cumin
1 clove garlic, minced
Combine beans, cheese and vegetables in a large bowl. Combine remaining ingredients in small bowl; toss with bean mixture. Chill.
Serves 8.
