Spicy Mexican Salad - cooking recipe
Ingredients
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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
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In a medium size bowl, add all the ingredients.
Stir and cover and refrigerate at least several hours or overnight.
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