Corn Bean Southwestern Salad

Corn bean salad

1 – can (12 oz) corn, drained
1 – can (15 oz.) black beans, rinsed and drained
1½ – cups celery, chopped
½ – cup green onion, chopped
¼ – cup cilantro, chopped
1 – can (14oz) Salsa
¼ – cup wine vinegar dressing

In a large bowl combine corn, black beans, celery, onion, and cilantro. Mix until you blend all ingredients thoroughly. In a separate mixing bowl, blend salsa and vinegar dressing. Pour mixture over salad and toss well. Cover and chill.

for camping or picnicking: Place salsa dressing in a glass jar and place it in the ice chest. The salad greens, place in large plastic storage bags and seal. Put in the ice chest. When you are ready to eat, just toss them together and serve.

I copied this recipe from elsewhere several years ago, but I don’t know where anymore.

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