South of the Border Salad

By ukiahgal67

Ingredients

• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (10 ounces) 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 or parsley
• 1 teaspoon salt
• 1 teaspoon ground cumin

Preparation

Step 1

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.