Tuesday, August 5, 2014

Black Bean and Corn Salad!

 

This is one of those salads that is just so fresh and light you feel good about eating it!  It's perfect anytime of the year, but especially in summer when the tomatoes are so good!  It's also a salad you can prepare ahead of time so it's not so hard to get everything out at the same time for dinner.   If you dice this in a fairly small dice, this can also be served as a chunky salsa with tortilla chips!   Here is what you will need for this yummy recipe:

1 (21.5 oz.) can black beans, rinsed and drained ( the Busch Sweet Mesquite Grillin Beans are best)
1 (10 oz.) bag of frozen corn, thawed
1 medium sweet onion, diced ( I used Vidalia)
1 red or green bell pepper, seeded and diced
2 fresh tomatoes, diced
1/4 cup jalapeno pepper, diced (fresh or pickled works)
1/3 cup fresh cilantro, chopped (optional)
1/3 cup olive oil
1/4 cup lime juice
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cumin
dash of black pepper (fresh ground is good)
dash of cayenne (optional, according to how spicy you like things)

Place all of the vegetables and cilantro in a salad bowl.  

Whisk together the olive oil, lime juice and seasonings until the seasoning are blended and it is emulsified.

Pour dressing over the salad ingredients and toss to coat.  Cover and let this hang out in the fridge for about 2 hours at least.  This gives the flavors time to blend well. 

Toss lightly right before serving!  This is good with not only various Mexican dishes, but with grilled meats or even fish and chicken! 





No comments:

Post a Comment