Fiesta Black Bean, Corn and Pepper Salad Recipe
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Yield:
18 servings
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Total Time:
30 mins
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Prep Time:
30 mins
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Cook Time:
Ingredients
- 2 teaspoons minced fresh garlic
- 1/2 cup diced red onion
- 2 tablespoons Mazola® Corn Oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup diced red pepper
- 1 cup diced zucchini
- 2 cans reduced sodium black beans (15 ounces each), drained and rinsed
- 2 cups frozen corn
- 1/2 cup salsa
- 1 tablespoon lime juice
- 1-1/2 tablespoons cilantro, finely minced
- 3/4 cup queso fresco cheese
Instructions
- Step 1) Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.
- Step 2) Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime, cilantro and cheese. Serve warm or chilled
