CORNY BLACK BEAN SALAD

This salad is perfect for summertime, when corn is in season. You can also use this salad as salsa and scoop it up with tortilla chips or pita bread.

HANDS-ON TIME: 20 MINUTES

TOTAL TIME: 1 HOUR, 20 MINUTES

MAKES: 3 TO 4 SERVINGS

INGREDIENTS

2 cups

fresh or frozen kernels

15 ounce can kidney, pinto or black beans, drained and rinsed with cold water

large tomato, cared and diced

1⁄4 cup

chopped red onion

1⁄4 cup

chopped fresh basil leaves

2 tablespoons

olive oil

2 tablespoons

fresh lemon or lime juice

1⁄4 cup

chopped fresh cilantro leaves

large garlic clove, peeled and minced

pinch salt

INSTRUCTIONS

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

To make the salad:

Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.

To make the dressing:

Put the olive oil, lemon or lime juice, cilantro, garlic and salt into the small bowl. With the fork or whisk mix well.
Pour the dressing over the corn salad mixture and mix well.
Cover the bowl and refrigerate at least 1 hour and up to overnight.
Serve cold or at room temperature.

Source: Chop Chop

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Rhonda in MO

Ask me about my groups :-)

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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>

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