Tex-Mex Black Bean and Corn Salad

1. 1

   Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl.

2. 2

   Chill 2 hours.

3. 3

   While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.

4. 4

   At end of 2 hours combines chilled mixture with Romaine.

5. 5

   Garnish with chopped green onion and fresh Cilantro if desired.

6. 6

   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.

7. 7

   Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.