Sweet Corn and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The original recipe I found on epicurious many years ago but it used black eyed peas which I don't like. It was also labeled a salsa which I suppose would be good as well but my favorite way to eat this is as a salad for lunch. I like big servings of veggies so this usually lasts me two lunches but served as a side dish I suppose it could easily serve 4. Ingredients:
1 small red onion |
3 cups frozen corn, thawed |
15 ounces black beans |
3 limes, juice of |
one tablespoon honey |
1 large bunch cilantro |
1 pinch cumin |
mini-pinch cayenne, if desired |
salt & fresh ground pepper, to taste |
Directions:
1. Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
2. In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
3. Pour dressing over salsa and mix gently. Add salt and pepper to tas.
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