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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Southwest Corn and Black Bean Salad Recipe

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This recipe for Southwest Corn and Black Bean Salad is from The Fungus Among Us, 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:  
1/4 cup olive oil

2 tablespoon white wine vinegar

Juice of 1 lime

2 cloves garlic minced

1 teaspoon sugar

1 teaspoon salt

2 cans (15 ounces) black beans, rinsed and drained

2 cups fresh cooked corn off the cob

1/2 cup finely chopped red onion

1 to 2 jalapeno peppers, seeded and chopped

1 1/2 cups seeded and diced tomatoes or cherry tomatoes, cut in half

1/4 cup fresh chopped cilantro

1 avocado (optional)
Directions:
Directions:


In a large bowl whisk together first 6 ingredients. Add all remaining ingredients, except avocado. Toss to coat. Refrigerate until ready to serve. If using avocado, dice and add right before serving. Great on its own or served with tortilla chips.

 

 

 

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