Black Beans and Corn Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/3 cup lemon or lime juice | |
| ½ cup olive oil | |
| 1 clove garlic | Washed, peeled and minced |
| 1 teaspoon salt | |
| 1/8 teaspoon ground cayenne pepper | |
| 2 (15 oz.) can low sodium black beans | Rinsed and drained |
| 3 cups frozen corn kernels | |
| 1 avocado | Rinsed, peeled, pitted and diced |
| 1 red bell pepper | Washed, trimmed and chopped |
| 2 tomatoes | Washed, trimmed and chopped |
| 6 green onions | Washed, trimmed and thinly sliced |
| 2 tablespoons dried cilantro or ½ cup chopped fresh cilantro | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. | |
| 2 | Cover with lid and shake until ingredients are well mixed. | |
| 3 | In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro. | |
| 4 | Shake lime dressing and pour it over the salad. | |
| 5 | Stir salad to coat vegetables and beans with dressing and serve. |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F.
Posted in Side Dish, Starch Side Recipes
