Black bean and corn salad is my family's favorite meal, EVER.
I always have all the ingredients on hand, and my kids love to help chop and mix everything together. Then they proceed to eat it by the spoonful.
The great thing about this concoction is that it can be a stand-alone dish, or you can use it to top a salad. We also have used it in lettuce wraps, we've wrapped it in a flour tortilla and fried it like a chimi, and, of course, we can always use it to dip tasty chips int.
Basically, there is no wrong way to eat this stuff. It's like heaven in your mouth.
YUM.
Black Bean and Corn Salad
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup spinach, chopped (optional)
- 2 roasted red peppers (or 1 fresh) chopped
- 1/4 cilantro, chopped
- 1/4 green onion, chopped
- 3 cloves garlic, minced
- juice from 2 limes, plus 1 tsp zest
- salt and pepper to taste
