Tuesday, November 10, 2009

South of the Border Salad

2 cans whole kernel corn, drained
2 cans black beans, drained and rinsed
1 10 oz. can Rotel tomatoes and chili peppers
3/4 c. sliced green onions
1/3 c. olive oil
1/3 c. lime juice
1 Tbsp. fresh cilantro
1tsp. salt
1 tsp. gr. cumin
Mix all ingr. in serving bowl. Refrigerate at least 2 hrs. before serving. Serve with tortilla chips.

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