Servings: 4-6Prep Time: 20 min Cook Time: Overnight refrigeration needed
1 1/4 cup fresh corn kernels (about 2 ears)
1 15 oz. can of black beans, drained and rinsed
1 tomato, medium chopped
1 red bell pepper, finely chopped
1/2 cup green onions, sliced
1/2 cup chopped red onion
1 clove garlic, minced
1 jalapeno, seeded and finely chopped (leave in seeds for more heat to the dressing)
3/4 cup Italian salad dressing (or use your favorite homemade recipe!)
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
Combine all the vegetables into a large refrigerator container with a lid.
In a jar with a tight fitting lid, combine all the dressing ingredients. Shake until well mixed.
Pour the dressing over the corn mixture. Close lid and toss all together. Refrigerate overnight to meld flavors.
This can be served cold, but I prefer it slightly warmer than chilled and a little cooler than room temperature. Not easy to please am I?
Categories: Vegetable Salads
Submitted by: lizpike on August 21, 2011