Corn & Black Bean Salad
July 19, 2016
Without a doubt, this is the easiest recipe I've ever created. Bright & colorful, it's especially delicious served with your favorite Mexican dish. I've also served it with steak, chicken & even ribs. For a terrific lunch or light dinner for #MeatlessMonday, serve it on top of a bed of organic baby greens like a kale/spinach blend or whatever baby greens you like.
This travels well, so it's a great dish to bring to a party, picnic or pot luck. Simply double, triple or quadruple the ingredients & you're all set!
Serves: 4 to 6
1 Place the first 7 ingredients (corn thru cilantro) in a 1 1/2 quart glass bowl.
2 Gently toss & mix till well combined. Cover & refrigerate 2 hours or more to allow the ingredients to marry.
3 For maximum flavor, remove from frig 1 hour before serving.
4 Gently stir again just before serving. Plate up your servings & top with any optional ingredients.
5 Cover & refrigerate any leftovers. Best if used up within a couple of days.
Tips & Suggestions
1 If you have any leftover roasted corn on the cob, cut all the kernels off the cob & use that instead of canned corn. You'll need 2 to 3 ears depending on size, about 1 1/2 to 2 cups.
2 Rojo's is a fresh salsa, found in most supermarkets in one of the refrigerated sections.
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