"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Bean and Corn Salald Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Black Bean and Corn Salald, by , is from Vicky Cioci's Cookbook, 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!

Contributor:  
Contributor:  
Janet Niskanen

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups of dried beans or 2 15oz cans (drained)
⅓ cup freshly squeezed lime juice
cup olive oil
1 garlic clove, minced
1 tsp of fine salt
⅛ tsp cayenne pepper
2 ears of corn, kernels cut off or 1 cups frozen(thawed)
1 avacado peeled cut into inch pieces
1 small red bell pepper, cut into inch pieces
2 medium tomatoes, cut into inch pieces
6 green onions, with tops, finely chopped
1 fresh hot chile pepper, minced (optional)
cup coarsely chopped fresh cilantro

Directions:
Directions:
Put lime juice, olive oil, garlic, salt and cayenne in a small jar, cover and shake. In salad bowl combine beans, corn, avocado, bell pepper, tomatoes, onions, chile pepper and cilantro. Toss, add sauce and serve.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!