Southern Mexi-Salad

Serves: 9
Total Calories: 197


2 (15 1/4-ounce) cans corn, drained
2 (16-ounce) cans black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with chiles
3/4 cup green onions, thinly sliced
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1 teaspoon ground cumin


Combine all ingredients in a large bowl; refrigerate until ready to serve.

Tip: Make a family tree…it’s so easy. Slip a branch into a sap bucket filled with florists’ foam, then hide the foam with pebbles. Dress up mailing tags with copies of family photos and newspaper clippings. Rubber stamp on names and dates, then tie onto the branches.

Nutritional Facts:

Serves: 9
Total Calories: 197
Calories from Fat: 87

This Southern Mexi-Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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