Friday, May 20, 2011

Corn and Black Bean Salad

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:

StaceyN said...

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!

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