Next: roasted beet and goat cheese dip
Back to main
black bean and corn salad
This is a great no-cook, quick and easy summertime treat. You can serve it as a side dish, eat it with chips like a salsa, or just dig in with your spoon. A good last minute dish to bring to the parish picnic or your best friend’s bbq.
Ingredients:
1 can black beans (about 1 1/2 cups)
1 1/2 cups of corn (canned, frozen or, my favorite, cut off a couple of leftover grilled ears)
2-3 green onions finely chopped
1-2 teaspoons olive oil
juice of one lime
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper1/2 avocado, diced (optional)
1/4 cup chooped cilantro (optional)
Directions:
Mix all ingredients in a medium bowl. If you’re using frozen corn, simply place corn in a collander and run under warm water until thawed.
Best served chilled, but can be served immediately.
Grilled corn adds a smokey flavor. Avocado adds a smooth creaminess. Cilantro adds a crisp fresh taste. You could probably add diced tomatos or bell peppers.
I recently discovered that this works great with tortilla chips as a salsa.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.