An easy, quick salad to take to a party or use as a side to a barbeque is Spicy Black Bean and Corn Salad. I can usually find all the ingredients in the islands, but if Rotel tomatoes are unavailable you can use some chopped jalapenos from a jar and 1 or 2 fresh tomatoes instead. At a party, serve the salad as a dip with tortilla chips.
Spicy Black Bean and Corn Salad
Ingredients
1 (15oz) can black beans, drained and rinsed
1 (15oz) can of corn, drained and rinsed
1/2 medium onion, finely chopped
1 garlic clove, minced
1 can of Rotel tomatoes, slightly drained
2 tablespoons lime juice or juice of one lime
2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin
Salt and pepper to taste
Directions
- In a medium bowl, stir together the black beans, corn, onion, garlic, rotel tomatoes lime juice, olive oil, and cumin.
- Season to taste with salt and pepper
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving
Store black bean and corn salad in an airtight container in the fridge for up to 4 days.
A cubed avocado can be added and stirred into the salad, but it will not keep as long.
The salad can be served as a side dish, or a dip with chips or crackers.
Adapted from:
Easy Black Bean and Corn Salad
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