Ingredients
-
2
-
1
-
1/2
-
1/4
-
1
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
Directions
Corn & Black Bean Casserole, Another potluck favorite Doubles easily, & travels well From Cooking Light Magazine , I made this tonight and it was wonderful! So easy and so tasty on a warm spring day I left out the red bell pepper and onions since we don’t like them, but added some already cooked chicken used canned organic corn (1 1/2 cans) instead of frozen since that is what I had on hand It was nice to not have to cook the corn 🙂 I also used Splenda in place of the sugar I will definitely be making this one again!, This is a nice salad Very colorful and pretty with mild seasonings Easy and quick to make and perfect for take-along to a picnic or BBQ I liked this and will make it again
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Steps
|
1
Done
|
In a Medium Bowl, Combine Corn, Bell Peppers, Onions, Cilantro, & Beans. Mix Well. |
|
2
Done
|
Whisk Together Remaining Ingredients: Toss With Bean Mixture. |
|
3
Done
|
Cover & Chill at Least 1/2 Hour. |
