Thursday, May 7, 2009

Black Bean and Corn Salad

Recipe from Melanie at Sister's Cafe
2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 garlic clove, minced
1 tsp kosher salt
1/8 tsp cayenne pepper
1 1/2 cups frozen sweet corn, thawed
1 avocado, diced
1 small red pepper, diced
2 medium tomatoes, diced
6 green onions (tops and all) finely chopped
1 jalopeno, seeded and minced
1/2 cup chopped fresh cilantro

Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.

In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.
Makes 4-5 main course servings or 8-10 side-dish servings.

The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.

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