CHEF JEFF — ONE BYTE AT A TIME: Black Bean Corn SaladGo Southwestern with this tasty recipe adapted from one at allrecipes.com.
By: Herald Staff Report,
Go Southwestern with this tasty recipe adapted from one at allrecipes.com.
Black Bean Corn Salad
2 15.5-ounce cans black beans
2 cups frozen yellow corn
¼ cup fresh lime juice (about 1 lime)
1/3 cup olive oil
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 tomato, cored and diced, or ¼ cup roasted red pepper, diced
¼ diced green onion or ½ cup diced red, yellow or sweet onion
Place black beans in colander. rinse. Add corn. Rinse again to begin thawing. Whisk together lime juice, olive oil, salt, garlic, cumin and chili powder in large serving bowl. Add black beans and corn to bowl. Add tomato or roasted red pepper and onion. Stir gently with rubber spatula to mix well and coat everything with dressing. Can be made day or so ahead and refrigerated. Serve cold or at room temperature.
Yield: 6 1-cup servings.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.