Thursday, June 16, 2011

Corn and Black Bean Salad

This is a yummy summer-time recipe! I whipped it up the other day and have been eating it for lunch and on chips for the past few meals. The best part about it is, you can add or omit ingredients based upon what you have in your pantry at any given time!

Corn and Black Bean Salad

1 c frozen (or fresh) corn kernals
1 (14.5 oz) can black beans, drained and rinsed
1/2 small red onion, minced
1 jalapeno, seeded and minced
2 tbsp white wine vinegar
2 tbsp olive oil
1 tsp fresh lime juice
1/2 tsp chili powder
salt and pepper, to taste

1/2 c diced tomatoes (optional)
1/2 c diced avocado (optional)
  1. In a bowl combine all ingredients and mix well.
I like to use the frozen corn and as it thaws it gives off a little water. You can add tomatoes and avocado for extra flavor, but I didn't have any. Trust me though, this is just as good without the extra ingredients if all you have is the corn and black beans.

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