Black Bean, Corn and Tomato Fiesta Salad - School Food Handler

Ingredients

• Drain black beans and thaw corn in a colander.
• In a large bowl, add drained corn, black beans, diced tomatoes and chopped spring onion
• In a medium mixing bowl, add fresh cilantro leaves, olive oil, lime juice, cumin, salt, black pepper, and diced jalapenos. Mix well.
• Pour dressing over the bean, corn, tomato and onion mixture. Blend well, cover and refrigerate overnight. Stir well before serving. CCP: Hold for cold service at 41° F or lower.
• CCP: Hold for cold service at 41° F or lower.