Sunday, April 19, 2009

Corn & Black Bean Salad/Dip

This salad/dip is probably the very first recipe I ever passed to a friend. It's crazy easy with simple, clean flavors and it always a hit. I can make this in five minutes flat from memory. It's terrific as a dip or as a salad on the side of any Southwest entree. I tend to add the tomatoes when I serve it as a dip with scoop corn or tortilla chips but forgo the tomatoes when I serve as a salad. No reason, I just do. When the warm weather hits, this becomes a staple at cookouts all summer.

Corn & Black Bean Salad

2 cans black beans - drained and rinsed
2 cans corn - drained (I use the mixed white and yellow variety)
1/2 red onion - finely chopped (depending on how large or strong your onion is, you may want a but less)
3-4 Roma tomatoes, seeded and chopped or 1 can petite-diced tomatoes, drained
1 - 2 Tbls. ground cumin
1 - 2 Tbls. ground chili powder
2 Tbls. olive oil
juice of 1 - 2 limes
salt/pepper to taste
1/2 bunch of cilantro - chopped

Mix it all together in whatever order makes sense to you! Let sit at room temperature for an hour or so for flavors to blend. You may want to reserve adding the cilantro until the end to preserve color and freshness. Enjoy!

1 comment:

Christina K said...

This was so yummy on Saturday!