This is the other corn salad that was in our local newspaper a while back. After the rousing success of the Thai corn salad I wasn’t very sure that this one could even come close, but it sounded good, and I’m always looking for different salad recipies, so I tried it. And it’s really good! The corn is sweet and delicious, and the flavors really compliment each other perfectly, but I think that next time I will put a little more crushed red chilies in.
1 (32 oz) pkg frozen sweet white corn, cooked and cooled
2 (15 oz) cans black beans
2 red bell peppers, diced
5 ripe tomatoes, diced
1 bunch cilantro, finely chopped
1/4 C lime juice
2 t cumin
1/4 t crushed red chilies, to taste
salt to taste
Mix together in a large bowl and refrigerate for a few hours to blend flavors. Serve on mixed greens.