SOUTH OF THE BORDER SALAD

By JeannieCallan

Plan ahead, needs to chill

Ingredients

• 2 cans (15 1/4 oz. each) whole kernel corn, drained
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes and green chiles, undrained
• 3/4 c thinly sliced green onions
• 1/3 c olive oil
• 1/3 c lime juice
• 1 T minced fresh cilantro or parsley
• 1 t salt
• 1 t ground cumin

Preparation

Step 1

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

yield: 8-10 servings