Tuesday, May 18, 2010

Black bean and corn salad

I was looking for something fresh and healthy to serve as a side with my Mojito BBQ Chicken, and craving something a bit mexican.  I found this salad on allrecipes.com and adapted it. I could not stop eating it!  And with the avacado I knew it wouldn't last long, so I just continued to stuff myself because I couldn't stand the thought of throwing any of it away!  Yes, I have a food addiction.  This was great as a salad, and, I could totally see dipping some chips in it too.

I've posted the actual recipe, but, I did not have enough of all the ingredients so I actually made do with what I had.  I halved the recipe, used 1/2 red bell pepper, and 1 1/2 avacodo... its just what I had in the house.  It all worked well.

1/3 cup fresh lime juice

1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)

1.Place lime juice, olive oil, garlic, and salt, in a small jar. Cover with lid, and shake until ingredients are well mixed.

2.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.


  1. I am so impressed. Two posts in two days. And it looks so yummy!!!
    Good to chat with you yesterday and see you for a second today. Looking forward to the possibility of swimming on Friday! SUNSHINE!!!
    Have a happy day,

  2. Chellie,
    This was a HUGE hit yesterday. My dad in law put it in his wrap, I had it as a chip dip, and mom ate it as a salad. Very yummy. People liked the chicken too but I think I could've marinated it longer (I only did it 2 hours)Thanks for the inspiration! Hope your weekend is wonderful!