Wednesday, January 9, 2013

Black Bean and Corn Salad

I love serving Mexican dishes like enchiladas and burritos. But I struggle with side dishes to serve with them. Mexican rice is always a great option, but as good as it is, it gets old after awhile.

This yummy salad is a fantastic solution. It can be served warm or cold, depending on your family's preferences. You can also up the spices to give it more heat if you like. It's so simple to put together, too. And if you're serving more than 4 or 5 people, it's quite easy to double the recipe.

Here's what you need:

1 can black beans, rinsed and drained (2 cups if you cook your own beans)
2 cups frozen corn, thawed
1 small red pepper, chopped
3 green onions, sliced
3 TBSP olive oil
1 TBSP lime juice
1 1/2 teas cumin
1/2 teas sea salt
1/4 teas chili powder
dash of hot sauce, optional
chopped cilantro, to taste

In a bowl combine the beans, corn, red pepper and green onions. Combine the remaining ingredients (except cilantro) in a small bowl. Pour over the bean mixture and stir to coat. Sprinkle cilantro over all.

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