Wednesday, February 29, 2012

Black Bean and Corn Salad

Tired of lettuce salad?
Here is a new colorful and tasty salad for you.
I fixed it along with rice and grilled fish 
topped tropical salsa.

This recipe is from Rachael Ray
with a few additions of my own.

 Colorful and easy.

Black Bean and Corn Salad

 1- 14 oz. can of black beans, rinsed and drained
2 cups of frozen corn
1 red pepper, chopped
1/4 onion, chopped
1 tsp. cumin
2 tsp. hot sauce
1 lime, juiced
2 Tbsp. olive oil
2 tsp. vinegar
1 Tbsp. honey
1 tsp. parsley flakes
salt and pepper to taste

Combine ingredients in a bowl and refrigerate for
15 minutes before serving.

This is the tropical salsa.
It was delicious on fish. It would be delicious on anything.
 Go here for the recipe. Just be careful about the
jalapeno seeds, three of us got choked up over one.


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