Name: South-of-the-Border Mexican Corn Salad with an Italian Twist
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups frozen corn, defrosted and drained; 15 ounces black beans, drained and rinsed; 1/2 small red onion, peeled and finely diced; Several small red, orange and yellow bell peppers (or one large of any color), seeded and chopped; 2 small jalapeno peppers, seeded and finely diced; 1 pint of cherry or grape tomatoes, sliced in half lengthwise; 1/2 bunch of cilantro, washed and leaves picked from stems (discard stems); 2/3 cup of Newman’s Own Lite Italian Dressing (or your favorite oil and vinegar-type dressing); 1 tablespoon of Temecula Olive Oil Company’s Mexican Herbs (optional) – or create your own Mexican blend; Salt and Pepper (optional)

South-of-the-Border Mexican Corn Salad with an Italian Twist

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Chock full of fresh vegetables, this Mexican Corn Salad is a treat any time of year.

Author: Carole from Toot Sweet 4 Two
Prep Time: 20 mins
Total Time: 20 mins
Yield: 8 cups 1x
Category: Salad
Cuisine: Mexican

Ingredients

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2 cups frozen corn, defrosted and drained
15 ounces black beans, drained and rinsed
1/2 small red onion, peeled and finely diced
Several small red, orange and yellow bell peppers (or one large of any color), seeded and chopped
2 small jalapeno peppers, seeded and finely diced
1 pint of cherry or grape tomatoes, sliced in half lengthwise
1/2 bunch of cilantro, washed and leaves picked from stems (discard stems)
2/3 cup of Newman’s Own Lite Italian Dressing (or your favorite oil and vinegar-type dressing)
1 tablespoon of Temecula Olive Oil Company’s Mexican Herbs (optional) – or create your own Mexican blend
Salt and Pepper (optional)

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Instructions

Add all vegetables to a large mixing bowl and mix until combined.
In a separate container (I used a glass measuring cup), add Mexican Herbs to Newman’s Own Lite Italian Dressing and whisk.
Pour dressing over vegetables and mix well.
Refrigerate for 2 hours to let flavors blend and salad chill.
Serve.
This recipe makes 8 cups, so depending on how much you serve, you could serve 8 to 16 people (8 one cup servings or 16 1/2 cup servings.

Find it online: https://tootsweet4two.com/mexican-corn-salad/