Saturday, November 26, 2011

Black Bean and Corn Salad

Thanksgiving is about giving thanks and celebrating harvest. I make sure that I use all the American vegetables and fruits on my table on this wonderful holiday. My best friend, Rakhee's this recipe of Black Bean and Corn salad fits the bill.

Black Bean and Corn Salad
1/2 cup yellow corn
1/2 cup white corn
1 cup black beans/turtle beans, cooked or from the can
2 tbsp finely minced red onion
2 tbsp finely minced tomatoes
1 tbsp finely minced cilantro
1/2 tbsp finely minced chili (or as needed)
1 piece of orange bell pepper, finely minced (optional)
Handful of bluberries (optional)

1/2 tsp garlic powder
1 tsp lemon zest
1 lemon, freshly squeezed

1. Mix all the ingredients together.
2. Serve

Note -
1. Blueberries and bell peppers are optional. I was trying to create a rainbow salad.
2. Omit green chili if you do not want any heat.
3. Serve as a salad or serve as a dip with chips.
4. You can use the leftovers to make black bean soup or stir in the cooked and cooled brown basmati rice for an impromptu black bean - rice salad. Serve this rice salad cold or at room temperature.

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