Black Bean and Corn Salad
A deli nearby has a terrific black bean and corn salad and I've been searching for a recipe that comes close. I found one courtesy of Rachael Ray at Food Network, and below have adapted it to bring it closer to the deli's version. It is simply delicious, and a great addition to a summer picnic or barbecue. Enjoy!
by Jen Merkel (adapted from Rachael Ray @ Food Network)
Ingredients
1 can (14 oz) black beans, rinsed and drained
1 package frozen corn kernels, about 2 cups (not thawed)
1 small red bell pepper, seeded and chopped into very small pieces
1/2 red onion, chopped into very small pieces
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce (your choice - I used Frank's Red Hot but Chalula works well too)
2 tablespoons lime juice
2 tablespoons olive oil
1/4 cup Apple cider vinegar
1/2 bunch fresh cilantro, washed and chopped
Cracked black pepper to taste
Instructions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts.
Makes 12 side servings - great for a potluck or barbecue!
Comments
Post a Comment