Thursday, June 30, 2011

Corn and Black Bean Salad

1 12 oz. sweet corn
1 15.5 oz. can black beans
1 10 oz. can Ro-Tel tomatoes
2 cups finely chopped onion
1 bulb garlic, roasted and squeezed like a savory toothpaste
2 cups chopped cilantro
3 jalapenos, ribs and seeds removed
juice of 2 limes


Open the corn and black beans and empty into a collander. Rinse with cold water until the water runs clear and transfer to a mixing bowl. Add the canned tomatoes and their juice, lime juice, chopped onion, garlic paste, cilantro, and chiles. Mix well. Taste. Adjust seasoning with salt, pepper, and additional cilantro, chili, lime, salt, pepper, etc. to taste.

Served chilled.


If you look down on canned produce, you can substitute any of the canned vegetables for their fresh counterparts.  Additionally, you can roast the corn and tomatoes to give them more flavor.

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