Monday, July 9, 2012

Spicy Black Bean and Corn Salad

Here's a light, very fresh tasting side dish salad that is perfect to take to a picnic or potluck. I got the recipe from a quilter friend in West Virginia but hadn't actually tried it until I made it to take to a picnic. The results are delicious and I came home with an empty bowl! I made a couple of changes from the original recipe just to suit my taste. Feel free to adjust the seasoning and salsa to your liking.

Spicy Black Bean and Corn Salad
Makes about 4 cups

16 oz. can black beans, drained and rinsed
1 cup corn, frozen or canned
3/4 cup scallions, sliced
3/4 cup celery, thinly sliced
1/2 small red bell pepper, diced
3/4 cup Salsa (this is where you can add some extra heat!)
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp cumin
1 clove garlic, minced*
Cilantro, (optional) definitely want to add next time!

Instructions: Mix well and chill if desired. Serve with additional salsa, tortilla chips or pita.

*I like to keep my garlic cloves in the freezer. They last so much longer and are so easy to run through the garlic press. When you buy your garlic take the head apart into cloves, but leave the skins on. Put all the cloves in a resealable freezer bag and store in the freezer. When you're ready to use them pull out just the number you need for your recipe and let them sit out for about 2 minutes then run through your garlic press. The peels stay in the press and the garlic comes through very easily with minimal effort.

If you don't have fresh (or frozen) garlic you can use 1/4 teaspoon garlic powder instead of fresh. And instead of fresh lemon juice sub with 1 Tbsp each of apple cider vinegar and balsamic vinegar. I think lime juice would be good too.

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