CORN AND BLACK BEAN SALAD (pareve)
Email This Recipe Print Recipe

Ingredients 2 cups cooked corn kernels (about 3 ears) 1 can (15-ounce) black beans, rinsed and drained 1 cup chopped tomatoes 1/2 cup mild onions, chopped 2 tablespoons chopped cilantro 1 tablespoon lime juice 1 tablespoon rice vinegar or other mild vinegar 2 tablespoons olive oil Salt and pepper to taste

Instructions

Combine the corn, beans, tomatoes, onions and cilantro in a bowl and set it aside. In another bowl combine the lime juice, vinegar, olive oil and salt and pepper and mix to combine. Pour the dressing over the corn mixture and toss well. Let the mixture sit at least 30 minutes at room temperature. Check
the seasoning.

Serving Size

Serves 4.

Notes

This is a colorful salad that could be served any time of the year, but would
look especially nice with grilled or barbecued chicken.

Related Recipes

• Mustard and Avocado Dressing (Pareve) • Tomato and Horseradish Dressing (Pareve) • Soy Citrus Vinaigrette (Pareve) • Kopy Cat Outback Steak House Ceasar Salad Dressing (Dairy) • Poppy Seed Dressing for a Big Salad (Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .