Picnic Recipes From Razzle Dazzle Recipes
 Southwestern Bean and Corn Salad Recipe


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. 

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