CHERRY TOMATO, CORN & BEAN SALAD

Food Service Version

Yield
50 ¼ cup servings

Ingredients
6 ¼ cups fresh cherry tomatoes
2 ears cooked corn or 1, 8 oz. can corn
1 ¼ cups pepper
½ cup onion
2 ½ cups black beans (3, 8 oz. cans)
3 Tbsp. olive oil
salt and pepper, to taste
optional: ½ cup cilantro
optional: 1 fresh-squeezed lime

Directions

1. Drain and rinse black beans and corn.
2. Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).
3. Add olive oil, then salt and pepper, to taste.
4. Mix all ingredients in a bowl.
5. Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.

Home Version

Yield
4-6 servings

Ingredients
1 ½ pints fresh cherry tomatoes
2 ears cooked corn or 1, 8 oz. can corn
2 peppers
1 medium onion
2, 8 oz. cans black beans
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼  cup cilantro
optional: ½ fresh-squeezed lime

Directions

1. Drain and rinse black beans and corn.
2. Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).
3. Add olive oil, then salt and pepper, to taste.
4. Mix all ingredients in a bowl.
5. Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.

Source: GMFTS