Confetti Corn Salad
Recipe from Southern Living 1996 Annual Recipes
Yield: 4 to 6 servings
Ingredients:
- 2 cups frozen corn, thawed
- 1-14½ ounce can black beans, rinsed and drained
- 1/2 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 1 small cucumber, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 tsp sweet red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 2 TBSP corn oil or olive oil
- 2 TBSP rice vinegar
- 1 TBSP sesame oil
- 1 TBSP lime juice
Directions:
- Combine corn, black beans, and next 5 ingredients in a large bowl.
- Whisk together red pepper flakes and next 6 ingredients until blended; pour over torn mixture.
- Cover and chill at least 2 hours.