Corn and Bean Salad

from QCtimes Made when Andy and Arlene visited

Photo by Janice S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15 1/2-ounce can corn, drained or 2 cups fresh corn

  • 2/3

    cup kidney beans, rinsed and drained

  • 2/3

    cup garbanzo beans, rinsed and drained

  • 2/3

    cup blackeyed peas, rinsed and drained

  • 1/2

    red onion, chopped

  • 2

    tablespoons chopped cilantro

  • 1/2

    green pepper, diced

  • 1

    clove garlic, minced

  • Juice of 1/2 lime

  • 2

    teaspoons salt

  • Black pepper, to taste

  • 1/2

    teaspoon sugar

Directions

In a mixing blowl, combine corn, beans, onion, cilantro, peppers and garlic. Squeeze lime juice over salad and dizzle with olive oil. Toss and season with salt, pepper and sugar. Serve at room temperature or chilled.

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