South of the Border Salad

Name: South of the Border Salad
Yield: 9 servings
Ingredients: 3 cups low-sodium canned corn (15.25 ounces each - drained and rinsed); 2 cans low-sodium black beans (15.5 ounces each - drained and rinsed); 1 can diced tomatoes with green chilies (10 ounces); 1 medium onion (chopped); Dressing Ingredients:; 3 tablespoons olive oil (or cooking oil of your choice); 1/3 cup fresh squeezed lemon juice (can also use lime juice); 1/2 teaspoon black pepper; ground cumin (1 teaspoon, optional)

Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make this corn, black bean, and tomato salad in the morning and let it marinate in the refrigerator all day and enjoy it for dinner.

Makes

9 servings

Ingredients

3 cups low-sodium canned corn (15.25 ounces each - drained and rinsed)
2 cans low-sodium black beans (15.5 ounces each - drained and rinsed)
1 can diced tomatoes with green chilies (10 ounces)
1 medium onion (chopped)
Dressing Ingredients:
3 tablespoons olive oil (or cooking oil of your choice)
1/3 cup fresh squeezed lemon juice (can also use lime juice)
1/2 teaspoon black pepper
ground cumin (1 teaspoon, optional)

Directions

Wash hands with soap and water.
Mix the salad ingredients in a large bowl.
Mix the dressing ingredients in a small bowl.
Pour dressing over corn mixture and mix well.
Cover and refrigerate for at least 2 hours.

Notes

Learn more about: Corn Tomatoes Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.