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Carol1229
Posts: 187
Registered: ‎12-20-2010

Corn and Black Bean Salad

‎05-17-2012 08:36 AM

/></span><br/> <br/> <span style=I make this salad a LOT. What I love most about it is you can make it up early in the morning and let it sit until dinnertime.

Not only is this salad a bowl full of beautiful color, it's mighty tasty too.

The recipe calls for regular canned corn-I prefer to use Mexicorn. During the summer, if I have leftover corn on the cob, I cut it off the cob and use that.........and when all else fails, I reach for frozen corn-that works great too.

Some diced avocado is a wonderful add-in to this salad too.

This is also wonderful to serve with tortilla chips as a dip. I've made this and taken it to get togethers with a bag of "Scoops" and people tend to scoop it right up!

I guess you could call this a "double duty" recipe...I just call it yummy...

/></span><br/> <br/> <span style=CORN AND BLACK BEAN SALAD
(Source:adapted from The Best of Country Cooking 2005)

2 (11 oz. each) cans Mexicorn, drained (when we have corn on the cob left over, I use one can of Mexicorn and cut the kernels off the fresh corn-frozen corn also works well)
1 (15 oz.) can black beans, rinsed and drained
1 medium sweet red pepper, seeded and chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 c. chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
3/4 c. Italian salad dressing (can use regular, low fat or fat-free)
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 tsp. hot pepper sauce
1/2 tsp. chili powder

In a large bowl, combine the first 8 ingredients.

In a small bowl, whisk together the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder.

Pour over corn mixture; toss to coat. Cover and refrigerate at least 6 hours or overnight.

Serve with a slotted spoon. 6-8 servings.

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