Wednesday, June 2, 2010

Black Bean and Corn Salad

I am not sure where I got this recipe

Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 oz) cans black beans, rinsed and drained
1 1/2 cups frozen corn (canned corn could also be used)
1 or 2 avocados
2 tomatoes, chopped or 2-3 handfuls of cherry tomatoes, halved
2-3 green onions, thinly sliced
1/2 cup chopped fresh cilantor or parsley
salt and pepper to taste

In a bowl, add lime juice, olive oil, garlic, salt and cayenne pepper. Mix well and let sit to blend flavors.

Thaw corn (I like to place in a skillet and slightly warm the corn and beans together). While corn thaws, peel avocados and remove pits. Cut into cubes and place cubes in the dressing. Stir gently to coat. This will help prevent them from turning brown.

In a salad bowl, combine beans, corn, tomatoes, green onions, cilantro or parsley, and the avocados and dressing. Season with salt and peper if desired. Stir salad to coat vegetables and beans with dressing, and serve. Can be eaten as a salad or as a chunky salas with tortilla chips.

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