Mexican Corn Salad
Add a bit of the pepper brine for an extra bit of heat and flavor.
Prep time: 15 minutes
Chill: at least 1 hour
2 (15 1/4-oz.) cans corn, drained
1 cup fresh pico de gallo
1/3 cup olive oil
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons diced pickled jalapeno peppers or canned green chiles
2 teaspoons Mexican seasoning blend
1 (15-oz.) can black beans, rinsed and drained
Garlic salt to taste
Stir together all ingredients in a large bowl. Cover and refrigerate for at least 1 hour for flavors to blend. May be prepared 1 day ahead and stored tightly covered in the refrigerator until ready to serve. Makes 6 to 8 servings.
© 2020 Patty Mastracco Food, Inc.