Black Bean and Corn Salad
Jinna gave me the recipe for this chilled summery salad, it's so delicious! It tastes so fresh, and has the perfect amount of crunch to it. The recipe made a large amount, so I've cut it down a bit.
Salad:
1 can black beans, rinsed
1 can corn kernels, drained
1 jalapeno, seeded and minced (leave some seeds if you like the heat)
15-20 grape tomatoes (I left them whole, but you can cut in half)
1 small package stringless peapods, cut in half
1 orange, yellow or red bell pepper, cut in chunks
1 green onion, sliced thinly
cilantro (add to your taste)
Parmesan or Feta cheese
Dressing:
1/4 cup lime juice
1/4 cup olive oil
2 Tablespoons Dijon mustard (I used grainy mustard)
1 Tablespoon brown sugar
salt and pepper to taste
Combine all ingredients and mix with dressing. Chill. Before serving, sprinkle with cheese of choice.
Salad:
1 can black beans, rinsed
1 can corn kernels, drained
1 jalapeno, seeded and minced (leave some seeds if you like the heat)
15-20 grape tomatoes (I left them whole, but you can cut in half)
1 small package stringless peapods, cut in half
1 orange, yellow or red bell pepper, cut in chunks
1 green onion, sliced thinly
cilantro (add to your taste)
Parmesan or Feta cheese
Dressing:
1/4 cup lime juice
1/4 cup olive oil
2 Tablespoons Dijon mustard (I used grainy mustard)
1 Tablespoon brown sugar
salt and pepper to taste
Combine all ingredients and mix with dressing. Chill. Before serving, sprinkle with cheese of choice.
