Monday, June 13, 2011

Black Bean and Corn Salad


2 15 oz. cans black beans, washed and drained
1 cob corn, roasted, kernels removed** or 1 to 1 1/2 cup frozen corn, rinsed to thaw and drained
1 medium tomato, seeded and chopped (about 1/2 cup)
2 green onions, with tops, sliced thinly
1/4 cup chopped cilantro

Stir ingredients together in a glass or metal bowl. Add Chile Dressing (below) and allow to marinade in the refrigerator or on the counter for at least one hour to blend flavors.

Chile Dressing
1/4 c. red wine vinegar
2 Tbsp. olive oil
1 tsp. chile powder
1/2 tsp. ground cumin
2 cloves of garlic, crushed and chopped
1 jalepeno pepper, seeded, and chopped (optional)
1 tsp. sugar

Mix all ingredients. Taste and if more spices needed, add. It should have a strong chile flavoring. I always adjust because we like spicy food!

Serve as a side dish or salsa on Mexican food (like burritos or enchiladas or even tacos!)

** The easiest way to roast the corn on the cob is in the oven. Just leave the husks on the corn, put it in the oven at 400 degrees and roast for about 25 minute or until corn is tender. It will smell just like roasting corn on the grill without having to light the grill.

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