Recipes from Mexico :: Mexican Salads and Dressings
Posted by Kevin Taylor, the BBQGURU, at recipegoldmine.com
2 c. corn
2 c. penne, cooked
2 c. tomatoes, chopped
2 c. cucumber, seeded and chopped
3/4 c. onions, chopped
3/4 c. cilantro, chopped
2 jalapeño chile peppers, seeded and chopped
1 (15 ounce) can black beans, drained
1/2 c. cider vinegar
3 Tbsp. olive oil
2 tsp. sugar
1/2 tsp. salt
In a large bowl, combine corn, penne, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar. Let stand at room temperature for 1/2 an hour to blend flavors, or refrigerate until serving time.
Just before serving, in a small bowl, combine oil, sugar, and salt; mix well. add to salad; toss gently.
