Monday, March 5, 2012

Black Bean and Corn Salad

Unfortunately I didn't have a red pepper to put in.  It's better with it.

I had this at a church activity several years ago and immediately asked for the recipe.  It can be scooped up with tortilla chips or served on lettuce leaves as a salad.  It's light and fresh and delicious!

Black Bean and Corn Salad

2 cups corn, fresh or frozen, cooked and cooled
1 (15-oz) can black beans, drained and rinsed
1/2 cup finely chopped red bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1 ripe avocado
1 orange
1 lime
1/4 cup oil
1/2 tsp hot pepper sauce (like Tabasco)
1/2 tsp salt

In a medium bowl combine corn, black beans, bell pepper, red onion, and cilantro.  Set aside.
Using a zester, grate peel from orange and lime; place in a small bowl.  Squeeze juice from orange and lime and add to bowl.  Add oil, hot pepper sauce and salt; stir to combine.  Add to black bean mixture and toss to coat.  Refrigerate for at least 30 minutes.
Before serving, peel and dice avocado.  Add to salad mixture and stir gently to combine. 
Serves 8.


M said...

Sounds amazing! I'm going to have to try this.

Kelly V. said...

Can't wait to try it! Sounds healthy and yummy. I bet it would be great in the summer with fresh corn.