Corn And Black Bean Macaroni Salad Tex Mex Recipes

TEX MEX BLACK BEAN & CORN SALAD

Steps:

• Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
• In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.

CORN AND BLACK BEAN MACARONI SALAD - TEX MEX

Steps:

• Mix all ingredients together and chill 1 hour to overnight.
• Do additional mayo or olive oil just before serving if extra creaminess is desired.

TEX-MEX BLACK BEAN AND CORN SALAD

Steps:

• Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
• While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
• At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
• Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
• Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.