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Tex-Mex Black Bean and Corn Salad

1 (15 ounce) canwhole kernel corn niblets, drained
1 (15 ounce) can black beans, drained, rinsed (Frijoles Negros)
1 (10 ounce) canro*tel mexican diced tomatoes with lime and cilantro, undrained
2 tablespoons extra virgin olive oil
3 cups romaine lettuce, finely chopped
2 green onions, finely chopped (optional)
fresh cilantro, as garnish (optional)


Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours. While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator. At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired. Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day. Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.

Source: www.food.com