Tuesday, August 3, 2010

Black Bean and Corn Salad

Here's a great recipe for summertime.... It is quick, easy, and simple.... my favorite kind! I made it with "Chili Lime Chicken Kabobs" and it made for a great complimentary side dish!

4 cups cooked black beans
1 red bell pepper, diced
1/4 cup red onion, diced
1 & 1/2 cups corn, fresh or frozen
1/3 cup fresh cilantro, chopped
** a handful of cherry tomatoes??? If you are a tomato lover, this would probably be a great accent to the salad... I am not a lover, so I didn't include them in the mix!

2 TBSP olive oil
1 lime, juiced
1 tsp cumin
s & p to taste

Combine all the ingredients in a large bowl, pour dressing over top and season with s & p to your liking. If it seems like it needs a little sweetening for your liking, add a pinch of sugar. Set aside or refrigerate to allow flavors to blend. This salad can be served at room temp or refrigerated and will last up to 5 days stored in an air tight container.

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