Kathleen's Kickin Corn Salad |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A savory corn salad that pairs perfectly with fish and chicken. Takes no time to whip up and is delicious warm or cold! Ingredients:
* 3 ears of corn (approx two cups if using frozen corn kernels) |
* 3 large green onions |
* 1 cup diced red bell pepper (or one small pepper) |
* 1 tbs olive oil |
* 1 16 oz can of black beans, rinsed |
* 3 tbs of cilantro, chopped |
* 1/4 tsp garlic salt |
* 1/4 tsp cracked black pepper |
* 1/4 tsp cumin |
* 1/4 tsp chili powder |
* juice of one lime |
Directions:
1. 1. Using a sharp knife, place each ear of corn in a bowl and slice off kernels.
2. 2. Slice 3 green onions into small rings- removing the root end.
3. 3. Remove stem and seeds. Chop bell pepper into a small dice.
4. 4. In a large skillet, heat 1 TBS of olive oil over medium heat.
5. 5. Add corn, red pepper and green onion.
6. 6. Cook over medium heat, stirring every couple minutes for about 8 minutes, or until cooked to your desired consistency (I like mine a little crunchy).
7. 7. Add in rinsed black beans, cilantro, spices and juice of one lime.
8. 8. Stir to combine and serve warm, or chill and eat as a cold salad.
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