Follow these steps for perfect results
black beans
rinsed and drained
sweet whole kernel corn
drained
red onion
chopped
bell pepper
chopped
Rotel Tomatoes
diced
cilantro
chopped
lime
juiced
salad oil
Rinse black beans and yellow corn in a colander and drain well.
Chop the red onion and bell pepper.
In a large bowl, combine the black beans, corn, chopped red onion, and bell pepper.
Add Rotel tomatoes (with juice) to the bowl.
Chop the cilantro and add it to the salad.
Squeeze the juice of 1 lime over the salad.
Add salad oil (2-3 tablespoons) to the salad.
Mix all ingredients thoroughly.
Chill the salad for at least 5 minutes before serving to allow flavors to meld.
Expert advice for the best results
Add a jalapeño for a spicy kick.
For a creamier salad, add a dollop of sour cream or Greek yogurt.
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a colorful bowl or platter.
Serve chilled as a side dish.
Serve as a topping for grilled meats or fish.
Serve with tortilla chips as a dip.
The crisp acidity complements the flavors of the salad.
Discover the story behind this recipe
Commonly served at potlucks and barbecues.
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