A festive salad made with corn, black beans, tomatoes with green chiles, green onions, and a cilantro and lime dressing.
2 cans (15.25 ounce size) whole kernel corn, drained
2 cans (15 ounce size) black beans, rinsed and drained
1 can (10 ounce size) diced tomatoes with green chiles, undrained
3/4 cup thinly sliced green onions
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
Combine the corn, black beans, tomatoes with green chiles, and green onions in a bowl. Mix gently.
In another bowl, whisk together the olive oil, lime juice, cilantro, salt, and cumin. Stir the cilantro mixture into the corn mixture and mix just until the ingredients are coated in the dressing.
Cover the bowl and refrigerate the salad for 2-4 hours.
Serve the south of the border salad with a slotted spoon or drain off the dressing before serving.
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