Wednesday, July 6, 2016

Black Bean Corn Salad

Oh, wow, this salad is really good. If you happen to have three leftover cobs of corn, you're in business. I guess you could always use thawed frozen corn, but it wouldn't be quite the same.

3 cobs of corn (cooked) cut corn off cob
1 can back beans rinsed and drained
1 red pepper chopped
1 shallot sliced
1 garlic clove, minced

juice from 3 limes
1/4 t cayenne pepper
1 t sugar
7 T olive oil

Mix all of the above and refrigerate for several hours.

Before serving, bring to room temp and serve with chopped fresh basil, chopped avocado and some chopped green onion. Goes great as a side to burgers or barbecue.

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