7 years ago
June 14, 2009
Black Bean and Corn Salad
While I was out to dinner a week or so ago, I had a wonderful corn and bean salad that I knew I was going to have to try and reproduce at home. This is my approximation of the recipe, which I think came pretty close to the original!
-3 1/2 cups cooked black beans (approx. 2 drained cans)
-1 can corn, drained
-1 roasted red pepper, finely diced
-1/4 cup red onion, finely diced
-zest from 1 lime
-juice from 2 limes
-1/8 to 1/4 cup cilantro, finely chopped
-1/2 cup vegetable oil
-1/2 t. salt
1. In a large bowl, combine the black beans, corn and roasted red pepper. Mix well.
2. In a small bowl, whisk together the red onion, lime zest, lime juice, cilantro, oil, and salt until well combined.
3. Pour the dressing over the bean mixture and stir to coat evenly.
4. Chill in the refrigerator for several hours to allow the beans to absorb the dressing. Serve chilled or room temperature.