Sunday, June 3, 2012

Southwestern Black Bean & Corn Salad

This is for Day 3 of 30 Days of Creativity and the theme is corn, so I chose to make a corn salad.  The recipe is based on this recipe at "Shannon Makes Stuff"; however I adapted it to use the full cans of corn, bean and tomatoes.

  • 1 14-15 oz can whole kernel corn (drained)
  • 1 14-15 oz can  black beans (drained and rinsed)
  • 1 14-15 oz can diced tomato
  • 2 tablespoon jalapeno pepper, finely diced
  • 1 cup onion, diced
  • 4 tablespoons cilantro, chopped
  • 4 tablespoons vinegar (original calls for white vinegar, I used balsamic vinegar)
  • 2 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Mix all items together and allow to set in the fridge to marinate for at least two hours.  Can be served as a side salad or as a salsa with chips.  It starts out with a clean fresh taste tomato and corn taste then there is a mild kick due to the jalapenos and chili powder.

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