Black Bean and Corn Salad with Picante Sauce

Name: Black Bean and Corn Salad with Picante Sauce
Prep time: 20 min
Total time: 20 min
Cuisine: American, Mexican, Latin American
Ingredients: 1.75 cups cooked black beans (1 can); 4 ounces Monterey Jack cheese, cut into small cubes; 1.5 cups frozen corn or one can of drained corn; .25 cups spring onions, chopped with tops; .75 cups chopped celery; 1 red bell pepper, diced; 3/4 cup Pace pincante sauce; 2 tablespoons first pressed extra virgin olive oil; 2 tablespoons fresh squeezed lemon juice; 1 teaspoon ground cumin; 2 cloves garlic

3 steps

Prep:20min

Updated at: Thu, 17 Aug 2023 08:43:51 GMT

Nutrition balance score

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Ingredients

8 servings

1 ¾ cupsblack beans

cooked

4 ouncesMonterey Jack cheese

cut into small cubes

1 ½ cupsfrozen corn

or one can of drained corn

¼ cupsspring onions

¾ cupscelery

¾ cuppincante sauce

2 tablespoonsextra virgin olive oil

first pressed

2 tablespoonslemon juice

fresh squeezed

1 teaspoonground cumin

2cloves garlic

Instructions

Step 1

Put the black beans, cheese, corn, spring onions, celery, and red bell pepper into a bowl.

Sauce:

Step 2

Mix together the following: picante sauce, oilive oil, lemon juice, cumin, and garlic. Pour over the salad mix and stir well.

Step 3

picante sauce, olive oil, lemon juice, cumin, and garlic. Pour over the salad and stir until mixed. Chill for several hours or overnight. Can eat it as is with a piece of bread or put it over mixed greens.