Monday, January 4, 2010

Corn and Black Bean Salad

Happy New Year!! Another wonderful year full of good eating begins. It has been made even more wonderful by the addition of a new gadget to my kitchen...a garlic press! Oh how it delights. But the adventures of the garlic press are for another post.

This post is about a simple salad you can make a day ahead and enjoy the entire week. I've made it for gatherings and it is always a hit. I cheated the last time and used a Bird's Eye Frozen black bean, corn, and pepper mix. Hey, I had a lot going on and it was an easy way to go. It worked so well, that I'll use it again! I found the recipe courtesy of chowhoud.com.

Corn & Black Bean Salad
Makes: 6 servings

Ingredients:
  • 2 cans black beans, rinsed
  • 1 1/2 cups fresh or frozen corn, cooked for 2 minutes
  • 3 cloves garlic, minced or 1 tsp garlic powder
  • 1 bunch of green onions, sliced thin
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2–1 jalapeno pepper, minced (optional)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons chili powder (optional)
  • 1 tablespoon ground cumin
  • 1/2 cup fresh lime juice
  • 3/4 extra virgin olive oil
  • salt to taste
  • fresh ground pepper to taste

Directions:

  1. Toss everything together. Serve cold or at room temperature. It actually is better the next day.

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