Thursday, May 6, 2010

Corn and Black Bean Salad


To go with my homemade Corn Tortillas yesterday, I wanted to make a more substantial side than my regular lettuce, tomatoes and onions with the tostadas. Also, I am still trying to empty out my freezer, so a way to use up the few bags of frozen corn lurking in the depths was a welcome change!


My husband ate it on the side of his tostados, and I dumped it all over. It was great! My son very carefully picked out the black beans to eat them, but was happy doing it, so that's a victory!


Corn and Black Bean Salad
recipe adapted from allrecipes.com
2 15-ounce cans corn, drained

2 15-ounce cans black beans, drained and rinsed

1 14 1/2-ounce can diced tomatoes drained
 (I used tomatoes with green chilies - Rotel)
1 bunch finely chopped fresh cilantro

5 green onions finely sliced

1 small red onion finely chopped

1 red bell pepper seeded and chopped

1 tablespoon minced garlic

1/4 cup lime juice

2 tablespoons olive oil or to taste



Stir the corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice. Drizzle with olive oil to serve. 





Easy Cooking | Simple Cooking

1 comment:

  1. Hi there, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

    - The RO*TEL Across America Team

    ReplyDelete