South of the Border Salad

130 min · Serves 9

Based on a recipe from 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 3 cupslow-sodium canned corn
• 2 canslow-sodium black beans
• 1 candiced tomatoes with green chilies
• 1onion
• 44.4 mlolive oil
• ⅓ cuplemon or lime juice
• 2½ mlblack pepper
• 4.9 mlground cumin (optional)

How to cook it

1. Combine the drained corn, black beans, diced tomatoes with chilies, and chopped onion in a large bowl.
2. Whisk the oil, citrus juice, black pepper, and ground cumin together in a separate small bowl.
3. Drizzle the dressing over the corn mixture and toss thoroughly to coat.
4. Cover the bowl and chill in the refrigerator for at least two hours before serving.

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