When you get tired of lettuce salads, this makes a nice alternative. 1 15 oz. can black beans, drained and rinsed two plum tomatoes, chopped 1/2 c. frozen corn (you can use fresh corn, but there are better uses for fresh corn!) 1 tblsp. chopped fresh parsley a dash of Cayenne pepper (optional) *Dressing: 2 tblsps. extra virgin olive oil 3 tblsps. lemon juice a pinch of salt Whisk the lemon juice, oil and salt together. Combine other ingredients and pour the dressing over, incorporating well. Chill for two hours or more. *More dressing may be needed, Just make 1/2 recipe of dressing and add to above dressing. This makes a nice cold lunch, or as a salad with dinner.
Netty, I hope you like it. I made a batch of your garlic dill pickles last week. If the salad is as good as your pickles, it's a winner!
We have a similiar salad that we enjoy in summer MG. The only difference is lime juice instead of lemon, lime zest, a can of green chilis, a bit of cumin and some cilantro. I'm going to try your version next time for a fresh change.
Your recipe for a black bean and corn salad is already quite delicious, but if you'd like to add a little extra zing and texture, consider tossing in some diced ripe avocado. Avocado not only adds a creamy element but also pairs wonderfully with the black beans and corn. Just a half or a whole avocado (depending on your preference) diced into bite-sized pieces should do the trick. It will enhance the flavor and make this salad even more satisfying. Enjoy your refreshing salad!
