CORN AND BLACK BEAN SALAD

A colorful salad that is especially nice with grilled or barbecued chicken.

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

1)Combine corn, beans, tomatoes, onions and cilantro in a bowl.

2)Mix remaining ingredients in a cup. Pour over corn mixture and toss well. Let sit at least 30 minutes at room temperature. Check for seasoning. Serves 4.


Ths recipe is from www.hortns.com Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE