Wednesday, February 20, 2008

Corn & Black Bean Salad

A fresh, light vegetarian dish that works well as either a side dish or as a healthier alternative to guacamole. Scoop it up with chips, add it to your tacos, spoon it over an enchilada...the possibilities are endless. This veggie-filled dish is a natural for Sweetnicks' ARF/5-a-day roundup.

Corn & Black Bean Salad
1/2 red onion, diced
1 can sweet corn, drained
1 can black beans, rinsed & drained
1 basket grape tomatoes, halved
1/4 c chopped cilantro
2 avocados, cut into 1/2" dice
3 limes
1/4 c EVOO
2 tsp cumin
1/4 tsp chile powder
1 tsp sugar
6-10 shakes Tabasco, any flavor (optional)
salt & pepper

Mix the first five ingredients together in a large bowl. In a smaller bowl, combine the juice from the limes, the olive oil, the cumin, chile powder, sugar and Tabasco sauce, if using (I'd use the Chipotle flavor...mmmm...). Whisk vigorously until very well combined and the dressing begins to emulsify. Add the diced avocado to the dressing, and turn gently to coat all the sides (this will prevent the avocado from browning). Pour over the veggies, then salt & pepper the salad liberally and stir thoroughly but gently, to avoid crushing the avocado. Allow the salad to stand at room temperature for at least a half hour so the flavors can blend.

1 comment:

tonymccray said...

I found this earlier this week and tried it tonight. We ate it one top of lettuce with a little chicken thrown on top. Delicious! Thanks for sharing!