Tuesday, July 12, 2016

Black Bean Corn Salad




I keep saying we need more fresh veggies and salads in our lives. So I work at thinking up combinations of ways to get those vitamins and nutrients in our diet, join me in trying this really tasty salad, it's fresh for summer, good in the winter, so give it a try.

What you Need:
1 19-ounce can black beans, drained and rinsed
1 19-ounce can corn drained
1 teaspoon minced seeded jalapeƱo chile
1/2 red onion, finely chopped, rinsed in cold water and drained
2 plum tomatoes, cored and chopped in 1/4-inch pieces(a can of italian tomatoes will work)
1/2 large jicama, peeled and chopped in 1/4-inch pieces(optional)
1 garlic clove, minced or finely grated on a microplane
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 2 limes
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh cilantro or parsley

How to make it:
Combine all ingredients in a large bowl and mix well to blend. Set aside for at least an hour to allow flavors to mingle. This salad may be prepared several hours or up to 24 hours in advance; if so, refrigerate and remove from the refrigerator about an hour before serving
This recipe chopped fine also works as a salsa with chips too.

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