I love this recipe because all the ingredients are easily purchased at a local supermarket, it is easy to assemble and wonderful to eat. I love the variety of colors, textures and tastes of this wonderful salad. I paired it with barbeque pork but it will just as easily go with hamburgers, chicken, fish, Mexican food and more.
Corn and Black Bean Salad:
2 cups fresh corn kernels (about 3 ears)
1 (15oz.) can black beans, drained and rinsed
1 cup chopped tomato
1/3 cup lime juice
¼ cup finely chopped red onion
½ jalapeño pepper, seeded and chopped
2 Tbsp. chopped fresh cilantro
2 tsp. hot sauce
½ tsp. table salt
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. black pepper
- Preheat broiler with oven rack 5 inches from heat. Place corn on an aluminum foil-lined baking sheet.
- Broil corn 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes.
- Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.
Serving size ½ — CALORIES 69; FAT 0.7g (sat 0.1g. mono 0.2g. poly 0.2g); PROTEIN 3.2g; CARB 14g; FIBER 2.6g; CHOL 0mg; IRON 0.8mg; SODIUM 254mg; CALC 19mg
As I have in the past, I sent a portion of the salad to our wonderful neighbors, Bob and Sandy to get their reaction. Later that evening Sandy called and said she had one word to describe how they felt about the salad, “Delicious”.
The next recipe on my list from this cookbook will be a dessert.