Shannons' Black Bean and Corn Salad

Shannon has made this salad several times to take to several gatherings. I have never tried it since I do not like cold salads - but everyone else seems to love it and wants the recipe!

1 red bell pepper
1 fresh habanero pepper
1 medium Vidalia onion
1 celery rib
1/4 cup of sour cream
1/4 cup mayonnaise
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans kernal corn, drained

1. Remove the stem and seeds from the red bell pepper and cut into 1/2 inch pieces. Remove the stem and seeds from the habanero pepper and cut into 1/4 inch pieces. Remove the skin from the Vidalia onion and cut into 1/2 inch pieces. Cut the celery into 1/4 inch pieces.

2. Combine sour cream and mayonnaise until well blended.

3. Combine the beans, corn, red pepper, habanero, onion, and celery in a large mixing bowl. Stir in the dressing until well coated.

4. Cover and refrigerate overnight. Serve chilled.

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