On Cinco de Mayo, I decided to make a Mexican feast, so I took to the internet to look for recipes. I have some Mexican recipes that I like, but I wanted to try something new. That's when I came across a recipe for a corn and black bean salad. I served it as a side dish and my 2 1/2-year-old daughter was clever enough to use it as a salsa with chips! I assume it's pretty tasty with chips, but I just ate it plain. Also, this recipe (as with most recipes) doesn't require you to follow it to a "T," so get creative and customize it!
Corn and Black Bean Salad
1 1/2 cups black beans
3 cups frozen corn, thawed
6 green onions, chopped
1-2 jalapeno peppers, seeded and minced
1/2 green bell pepper, chopped
1 large avocado, diced
3 tomatoes, seeded and chopped (I used Romas, because they were on sale)
3 Tbsp. lime juice
1/2 cup Italian salad dressing
1/2 tsp garlic salt
1 cup chopped fresh cilantro
Combine all ingredients and mix well. Chill until ready to serve. Doesn't get easier than that!
 |
| Make sure you use a large enough bowl...this one wasn't big enough! |
 |
| I transferred everything to this bowl, which worked well. |
1 comment:
Yum! That looks like a great salad, and I think it is a complete protein (corn plus beans). Most of those ingredients will be growing in our garden... I'll definitely be using your recipe when they're all ready to pick. Thanks!
Post a Comment