Loading…
Thursday, July 10, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
Published: Monday, 7/6/2009

Black Bean Salad

4 15-ounce cans black beans, drained

2 15-ounce cans corn, drained

4 roma tomatoes, diced

cup red bell pepper diced

cup diced red onion

cup diced green onion

cup canned pineapple tidbits

2 tablespoons chopped cilantro

1 to 2 jalapenos, seeded and minced

8 tablespoons white vinegar

2 teaspoons cumin

to 1 teaspoon pepper

2 teaspoons sea salt

6 tablespoons honey

Juice of 2 limes

Cook s note: This recipe may be halved.

Mix all ingredients in a bowl and refrigerate for 1 hour.

Yield: 16 to 20 servings

Source: Adapted from a recipe by Guy Fieri



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Points of Interest