Thursday, June 2, 2011

Corn and Black Bean Salad



I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed
2 can corn-drained
1 red onion chopped
2 avocados chopped (I omitted avocados this time around, but it is good)
1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

22 comments:

Erica said...

oh for sure! I've posted a few repeats :) Delicious stuff is worth a repost! This looks yummy and SO summery!

Pam said...

Sounds like a winner to me!

Val said...

This is a perfect warm day recipe!!! MMM

Kim said...

This would disappear in no time at my house. I'd be putting it on chips, quesadillas, rice, burritos, eating it with a spoon. I'll spare you the rest of the details. It could get ugly....ha ha.

Gloria said...

sounds delicious!! gloria

Foodness Gracious said...

Mmm sounds cornilicious...and scoop chips rock!
Take care

Julie said...

That really does sounds like a fabulous lunch...yum!

Barbara said...

Years ago I went on some sort of fat-free diet and this recipe (or one very much like it) was in their cookbook. It didn't have avocado in it and as I recall the vinaigrette was made with soy sauce but the rest of the salad was identical. Haven't had it in years, Teresa and I always loved it. Going to try this version soon.

Lara said...

This totally looks like my kind of summer dish! Delicious and healthy!

Joanne said...

This is EXACTLY the kind of thing I would eat for lunch! And to think I've got a ton of black beans in my fridge...perfect timing!

Kathleen said...

My whole fam would totally love this!

Burp and Slurp~! said...

A classic! I want this with skirt steak. :-)

Barbara Bakes said...

Looks great! This is one of our family favorites too. I like to serve it as a salad, but the boys want to eat it with chips as an appetizer.

Rebecca from Chow and Chatter said...

first class salad and repeats are good in case folks missed it the first time hugs

mini-wheats said...

That stuff was amazing! :)

girlichef said...

Oh yeah, you're definitely allowed...I don't remember this, so I'm glad you did. Now, where're my chips? Yum!

Cheryl said...

That is two of my husbands favorite foods in one! Love it!

MaryBeth said...

With no hesitation my husband would eat this entire dish of salsa...

Deborah said...

My family has a version of this that is a favorite! A great recipe for summer!

Adriana said...

This recipe is awesome - thanks for reposting it! I've already made it twice since then. Delicious.

Jilly said...

Eating soup instead of lunch is very good for health. I added your shared Corn and Black Bean Salad in my lunch and dinner dish, it is very beneficial for loosing weight quickly.
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