Spicy Black Bean Salad

Name: Spicy Black Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 50 Servings
Ingredients: 3/4 #10 can (2-1/4 quarts) Black beans, rinsed, drained; 1 quart (1 pound) frozen or rinsed, drained, canned whole kernel corn; 1 quart (1 pound) tomatoes, chopped; 2 cups (8 ounces) celery, chopped; 2 (8 ounces) green peppers, chopped; 1-1/2 cups (6 ounces) green onions and tops, sliced; 1/2 cup cilantro, minced; 2 quarts rice, cooked, cooled; 3/4 Cup red wine vinegar; 3/4 cup olive oil; 2 to 3 teaspoons hot pepper sauce; 1 teaspoon ground cumin; Salt and pepper to taste

Author:
Jamie Geller Test Kitchens
Publish date:
Aug 30, 2010

10minDuration
10minPrep Time
50 ServingsServings

Ingredients

3/4 #10 can (2-1/4 quarts) Black beans, rinsed, drained
1 quart (1 pound) frozen or rinsed, drained, canned whole kernel corn
1 quart (1 pound) tomatoes, chopped
2 cups (8 ounces) celery, chopped
2 (8 ounces) green peppers, chopped
1-1/2 cups (6 ounces) green onions and tops, sliced
1/2 cup cilantro, minced
2 quarts rice, cooked, cooled
3/4 Cup red wine vinegar
3/4 cup olive oil
2 to 3 teaspoons hot pepper sauce
1 teaspoon ground cumin
Salt and pepper to taste

Preparation

1 Combine beans, corn, tomatoes, celery, green peppers, green onions, cilantro, and rice in large bowl. Whisk together vinegar, oil, hot pepper sauce, and cumin. Pour over mixture and toss; season to taste with salt and pepper. Chill well.