| SOUTHWEST SALAD |
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Serves 61 can (15 ounces) black beans, rinsed and drained 1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen 1 -1/2 cups chopped seeded tomato 3/4 cup thinly sliced green onion 1/3 cup minced fresh cilantro, plus sprigs for garnish 1/2 cup CRISCO Oil 1/2 cup fresh lemon juice (1 to 2 lemons) 2 teaspoons salt Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl. Whisk together in a small bowl, Crisco Oil, lemon juice and salt. Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled. Serve garnished with cilantro sprigs, at room temperature or slightly chilled. |
