Rachel made this awesome bean and corn salad at playgroup the other day, and I couldn't stop eating it. So I made some for dinner the other night with a few modifications based on what I had on hand. It wasn't quite as good as hers but was still pretty tasty. Thought I'd share the recipe.
Rachel's corn and bean salad
vinaigrette:
1/4 cup lime juice (1 lime is about perfect)
1/3 cup red wine vinegar
1 tbsp. honey
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
3 tbsp. olive oil
salad:
1 cup fresh or frozen corn (I used about a cup and a half)
2 cans black beans (drained and rinsed)
2 cups chopped tomato
1/2 cup chopped red onion
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 tsp. cumin seed
mix together, pour vinaigrette over salad and mix well. refrigerate a couple hours before serving to let the flavors blend well.
thanks for the shout out! i feel so honored... of course, if i were to post that, i'd have to call it 'cousin barb's corn and bean salad' HA!
ReplyDeleteWe had it with fajitas the other day... a big hit! I ate it like a salad, but Luke ate it like a salsa with tortilla chips. And Baby Boy just ate it... and ate it... and ate it! Smacking his lips the whole time, of course.
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