Mexican Salad

prep time:: 15 min
total time:: 15 min

Makes 8 cups

Kelly Young

ingredients

1/4 cup olive oil
3 Tbsp fresh lime juice
1 tsp minced garlic
1 tsp salt
1 tsp pepper
3 cups raw or cooked fresh corn kernels
1 can (about 15 oz) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro

directions

1
1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 2 1/2-qt serving bowl.
2
2. Add remaining ingredients; toss gently to mix and coat.

notes

The yield from 2 average ears of corn is 11⁄3 cups kernels. A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held stead

Source: Kelly Young