South of the Border Salad Recipe

South of the Border Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."

This recipe is:

Quick

[X]

Rate South of the Border Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

South of the Border Salad Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, 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

Directions

In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 138 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 549 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as South of the Border Salad in Quick Cooking May/June 2001, p39