Spicy Mexican Salad - cooking recipe

Ingredients
    1 (14 ounce) can whole kernel corn, drained
    1 (14 ounce) can diced tomatoes, undrained
    6 ounces diced green chilies, drained
    1 (14 ounce) can black beans, rinsed and drained
    1/4 teaspoon cayenne pepper
    1 tablespoon fresh cilantro, minced
    1/2 teaspoon cumin
    2 garlic cloves, minced
    1 small onion, diced
    2 tablespoons lime juice, fresh
    1 teaspoon salt
    1 teaspoon black pepper
Preparation
    In a medium size bowl, add all the ingredients.
    Stir and cover and refrigerate at least several hours or overnight.

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