Thursday, January 10, 2008

Black Beans and Corn Salad

A salad that can be made from the can locker (omitting red bell pepper and fresh cilantro)*, this is great for extended cruising.

Combine in a salad bowl:

1 19-oz cans black beans, rinsed and drained (or 2 c cooked black beans)
1 c fresh corn kernels (2nd choice: frozen and thawed; 3rd choice, canned)
½ red bell pepper, cored, seeded and chopped
½ small red onion, minced
¼ c fresh cilantro, minced
1 T lime juice
1 T olive oil
½ t ground cumin
Pepper to taste

Toss the ingredients and serve at room temperature or refrigerate and bring to room temperature before serving.

* July 2014: For a very simple "cruising version" combine the black beans, drained and rinsed with 1 jar of Trader Joe's Corn and Chile Salsa (corn, sugar, onions, red bell peppers, jalapeno peppers, distilled vinegar, crushed red pepper, black pepper, coriander seed, mustard seed, salt, guar gum).

Reviewed 6/19/2017

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