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Рецепт Mexican Black Bean and Corn Salad
by Denise Sherin

Mexican Black Bean and Corn Salad

This is a great side dish for picnics and outdoor parties since there is no mayo in it. The cilantro, fresh garlic and lime juice really bring a crisp freshness to this salad/ salsa. It's great on it's own but its also wonderful with fish tacos or as a salsa with corn chips... great over eggs or in an omelet.

Cook time refers to marinating time!

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: Мексика Mexican
Приготовление: Порций: 10

Хорошо сочетается: picnic foods, all mexican food!, corn tortilla chips, egg omelet

Ингредиенты

  • 1 - 15 oz can of corn or 2 cups of grilled corn (if you have the time)
  • 1 - 15 oz can of black beans, drained and rinsed
  • 2 - tomatoes, chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup fresh cilantro, minced (more if you like)
  • 1 - red onion, fine dice (half if its a very large onion)
  • Dressing:
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • 2 Tbsp olive oil
  • Juice of one lime
  • Lime zest to taste
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin, more if you like

Инструкции

  1. In a large bowl mix drained corn, black beans, tomatoes, garlic, onion and cilantro.
  2. In a medium bowl whisk together the vinaigrette dressing ingredients.
  3. Pour over corn mixture and stir well. Adjust seasonings to taste and let marinate for at least 4 hours, overnight is better!