Recipes July 2015 Country Kitchen Corn Salad

Corn Salad

Corn Salad
Corn Salad

Corn Salad


Courtesy of Emily Taylor of St. Clair County

Start-to-finish: 5 minutes 

15-ounce can whole kernel corn, drained and rinsed, or 3-4 cooked ears of corn cut off of cob

15-ounce can of black beans, drained and rinsed

3-4 fresh tomatoes diced

½ cup diced bell pepper

½ cup diced red onion

½ bunch cilantro, chopped

1 lime


Mix together all ingredients except lime. Salt to taste. Refrigerate until ready to serve. Just before serving, squeeze lime juice over and toss.