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I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

May 31, 2011 11:34 am
Black Bean And Corn Salad

Eva and I made this salad this weekend for barbecue. It was excellent! It is tangy and refreshing and makes for great left overs. We doubled the recipe and have been eating it for days without complaint. Eva has been making the dish for a while and has added her own twist, using red onion instead of green and adding a couple dashes of Chalula, or another hot sauce of your choosing.  Simple and delicicous, this may just become my new summer standby.  

Serves 6

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)

Directions

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.