Black Bean & Corn Salad
You might ask what does this recipe have to do with using produce from my CSA box? Nothing at all, but it it very good. Plus if you ever need to bring "black" food to work or elsewhere, this kind of fills the bill. I needed to bring "black" food to work to celebrate our department head's 50th birthday. Why--who knows?
Several people asked me for the revised recipe.
Black Bean and Corn Salad
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/4-1/2 cup finely chopped celery
1/2 red onion, chopped (any kind of onion is fine)
1 teaspoon ground cumin
1 jalapeno pepper, chopped (seeded if you want the salad to be mild)
1 lime, juiced (if it isn't tart enough use more lime juice or lemon juice is OK too)
2 tablespoons olive oil
1/4 cup chopped cilantro (or more if you like)
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
Adapted from a Rachel Ray recipe on the Food Network.
Several people asked me for the revised recipe.
Black Bean and Corn Salad
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/4-1/2 cup finely chopped celery
1/2 red onion, chopped (any kind of onion is fine)
1 teaspoon ground cumin
1 jalapeno pepper, chopped (seeded if you want the salad to be mild)
1 lime, juiced (if it isn't tart enough use more lime juice or lemon juice is OK too)
2 tablespoons olive oil
1/4 cup chopped cilantro (or more if you like)
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
Adapted from a Rachel Ray recipe on the Food Network.
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