Corn and Black Bean Salad

This is one of my favorite recipes to take to parties.   It can be used as a salsa and eaten with tortilla chips, or if you add a diced avocado and some grilled chicken or shrimp, it makes a lovely salad.

2 cans black beans, drained and rinsed
4 cups corn kernels (fresh, frozen or canned)
1/2 cup chopped Cilantro
1/3 cup lime juice
1/4 cup chopped green onions
1/4 cup finely chopped sweet red onion
1/4 cup canola oil
1 tablespoon cumin
4 cups diced fresh tomatoes
1 small (4 oz) can diced green chiles
optional:   Add hot sauce for a spicier salsa

Combine all ingredients in a large bowl and mix well.  Chill and serve.   Best if made an hour before serving to allow flavors to blend.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *