Thursday, November 3, 2011

Black Beans and Corn Salad

I love a challenge...especially with food. Cal needed something to go with chili for a work luncheon. I hunted for a good side dish and came across this salad. All the fresh vegetables make this unbelievably good!

Love green onions and celery....
Red bell pepper for snappy color....
The finished product.....

So easy and so good!


1 can black beans, drained and rinsed (14.5 ounce)

4 ounces Monterey Jack cheese, cut into 1/4-inch cubes

1-1/2 cups fresh corn, roasted

1/4 cup sliced green onions with tops

1/4 cup thinly sliced celery

1 garlic clove, minced

1 small sweet red pepper, diced

1 diced tomato

3/4 cup picante sauce

2 T olive oil

2 T lemon juice

2 T Cilantro

1/2 teaspoon ground cumin

1/4 tsp salt


1. Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.

Have It Your Way, Every Way

1. Substitute avocado for the cheese or use both.

2. Use canned corn, drained, instead of fresh roasted

3. Substitute pinto beans for black beans

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