Black Bean and Salsa Salad
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red wine vinegar dressing
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1/4 cup
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16- or 20-ounce jar mild salsa
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1
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15-ounce can black beans, rinsed and drained
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1
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15-ounce can corn, drained
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1
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chopped celery
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1-1/2 cup
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chopped green onions
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1/2 cup
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chopped cilantro
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1/4 cup
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Mix the dressing and salsa. In a separate bowl, mix remaining ingredients. Pour dressing mixture over vegetables and toss. Chill and serve. Serves 6-8 as a side dish. I like to double this recipe because many people like seconds, and leftovers are always consumed quickly.
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© 1996 by Campus Crusade for Christ, NewLife
Publications. All rights reserved. Used by permission.
For information or additional copies of this product, check
out the website.
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