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Mar 12, 2010



Serves 6

1 can (15 ounces) black beans, rinsed and drained

1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen

1 -1/2 cups chopped seeded tomato

3/4 cup thinly sliced green onion

1/3 cup minced fresh cilantro, plus sprigs for garnish

1/2 cup CRISCO Oil

1/2 cup fresh lemon juice (1 to 2 lemons)

2 teaspoons salt

Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.

Whisk together in a small bowl, Crisco Oil, lemon juice and salt.

Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.

Serve garnished with cilantro sprigs, at room temperature or slightly chilled.