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