Tuesday, November 10, 2009

Black Bean & Corn Salad

This is an amazing salad that keeps very well in the refrigerator, make it at the beginning of the week and enjoy for lunch throughout the week. I love to add a few slices of fresh avocado. Also great with grilled chicken, fish, tacos or fajitas.


1- 14 oz. can black beans, drained and rinsed
2 cups frozen white corn, thawed
½ red pepper, finely chopped
½ red onion, finely chopped
1 small jalapeño pepper, seeded & finely chopped
1 small bunch fresh cilantro, cleaned & chopped
2 limes, juiced
1 T. honey
1 T. olive oil
1 large crushed clove garlic, or 1 t. granulated garlic
½ t. salt
¼ t. pepper.

1) In medium sized bowl, mix black beans through cilantro.
2) In small mixing bowl, whisk remaining ingredients until blended. Pour over bean mixture and mix well. Refrigerate immediately after use. Best when used within 5 days. Makes about eight ½ cup servings.

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