Wednesday, February 5, 2014

Corn and Black Bean Salad

This recipe reminds me so much of summer! With all of the snow and ice storms we have gotten lately a little slice of summer is just what I needed. My cousin's wife, Jenel, makes this salad each year for our fourth of July picnic. She passed the recipe onto me at my bridal shower. It's tastes so fresh and is packed with flavor!

1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced

Dressing ingredients:
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp canola oil
1 1/2 tsp lime juice
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper

1. Mix top set of ingredients in a large bowl.
2. In a small bowl whisk together dressing ingredients.
3. Pour dressing over mixture and toss to coat.
4. Cover and refrigerate for at least 1 hour.
5. Stir before serving. Serve with a slotted spoon.

This can be eaten by itself or served with scoops as an appetizer.

Dressing and ingredients


That's all for now!

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