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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups drained, cooked black beans
2 large ears fresh corn, cut from the cob (~ 1 C.)
1 small red onion, finely chopped (1/2 C.)
Salt & freshly ground black pepper – to taste
3 medium tomatoes, cut into ½ in. cubes
3 Tbs. olive oil
3+ heaping Tbs. coarsely chopped cilantro
½ tsp. Chinese hot chile sauce ( I use Sriracha Hot Chile Sauce – you can also use Tabasco)
2 Tbs. red wine vinegar
Juice from ½ fresh lime
1 medium, ripe avocado, cut into ½ strips or cubes
Lime wedges
Directions:
Directions:
· In a large serving bowl, mix beans with corn and onions.  
· Add Salt, pepper, then tomatoes and olive oil.  
· Stir gently to mix ingredients through.
· Add Hot sauce, cilantro, vinegar and lime juice.
· Mix gently again.  
· Cover and let stand for at least an hour before serving to let flavors set.   
· If refrigerating, let salad come to room temperature before serving. 

Serve with a few pieces of avocado on top and a wedge of lime as garnish.  
Works well as a side dish to grilled fish, or on it’s own with a piece of crusty bread.  
Salad usually tastes best the next day, after flavors have set completely.     

 

 

 

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