Black Bean and Salsa Salad

by Miriam Phinney, Campus Ministry, MT

1/4 cup red wine vinegar dressing
1 16- or 20-ounce jar mild salsa
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, drained
1-1/2 cups chopped celery
1/2 cup chopped green onions
1/4 cup chopped cilantro


Mix the dressing and salsa. In a separate bowl, mix remaining ingredients. Pour dressing mixture over vegetables and toss. Chill and serve. Serves 6-8 as a side dish. I like to double this recipe because many people like seconds, and leftovers are always consumed quickly.

© 1996 by Campus Crusade for Christ, NewLife
Publications. All rights reserved. Used by permission.
For information or additional copies of this product, check
out Campus Crusade's web site at www.newlifepubs.com

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