Southwestern Bean and Corn Salad
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn
1/2 cup chopped onion
3-4 cloves garlic, minced
1 chopped red bell pepper
1/4 cup chopped scallions
2 tablespoons chopped fresh cilantro
1/4 cup Crisco Pure Canola Oil or Corn Oil
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
Salt and pepper to taste
Rinse and drain the beans and corn. In a large nonreactive bowl, combine
the beans, corn, onion, garlic, scallions, and cilantro.
Stir gently to mix well. In a small bowl whisk together the Crisco Oil,
lime juice, cumin, and cayenne pepper. Pour over the bean mixture and
stir gently to mix well again.
Taste and season with salt and pepper. Let stand at least 1 hour before
serving or up to 3 days in the refrigerator. Stir gently just before
serving. Enjoy!
Serves 6-8. |