| Status Approved |
| Name |  Black Bean and Corn Salad |
| Category | Salads & Dressings, Side Dishes, Vegetables |
| Serves/Yields | 8 servings |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | 15 minutes + chilling time |
| Cook Time | 4 minutes |
| Introduction |
| This is one of my favorite salads to serve with barbecued meats. It has a great mix of crunch to contrast with the beans and is a nice cool contrast to spicy barbecue sauce. |
| Ingredients |
| 2 cups canned black beans, drained and rinsed
2 cups frozen corn
1 cup red bell_pepper ,diced
1/2 cup diced jicima
6 tablespoons fresh lime juice
6 Tbsp extra_virgin_olive_oil
1 large garlic_clove , very finely minced
1/4 cup red onion , diced
6 green_onions , tops and white part,sliced (reserve some for garnish)
1/4 cup roughly chopped cilantro (reserve a few sprigs for garnish)
1/2 teaspoons ground_cumin
1/2 tsp chili_powder
1 tsp onion_powder
1/2 cup diced tomatoes
Salt and freshly ground black pepper |
| Directions |
| Step: 1 | In a small pan, lightly saute the corn in 1 Tbsp of the olive_oil , about 4 minutes. Set aside to cool.
|
| Step: 2 | In a large bowl combine spices, olive oil, lime juice,garlic and cilantro. Mix well and add salt and pepper to taste. Add the remaining ingredients. Garnish with reserved cilantro leaves and sliced green onions |
| Step: 3 | Toss gently to mix well. Adjust seasonings if needed.Chill at least 1 hour before serving.This can be done up to one day ahead but leave out the tomate and add just before serving. |
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