Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013

2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste

Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

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