Black Bean and Corn Salad ( Dip ) Recipe #66294
Refreshing!Light!Great way to use that last cob of grilled corn.Gives the dish a light smokey flavor.Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.
by ~Rita~
15 min | 15 min prep
SERVES 6 -8
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/4 teaspoon sugar
- 1/8 teaspoon black pepper
Salad
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup grilled fresh corn kernel or 1 can corn, drained
- 3/4 cup red onion, chopped
- 1/2 cup tomato, diced
- 1/2 cup sweet red pepper, chopped
- 2 jalapenos, seeded-and finely chopped
- 1/4 cup fresh cilantro or parsley or basil, finely chopped (I like to mix all three)
- In a large bowl, combine salad ingredients.
- In a small bowl whisk together dressing ingredients.
- Pour over the bean mixture and toss until all ingredients are coated.
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5 stars