BLACK BEAN AND CORN SALAD
Makes 4 main or 6 side servings
3 cups cooked black beans, drained
3 ears of sweet corn, blanched, kernels cut from the cob (or 3 cups frozen)
1/4 medium red onion, diced
1 serrano pepper, diced
1/4 cup fresh cilantro, roughly chopped
1 tsp dried oregano
Juice from 2 limes
3 Tbsp olive oil
salt to taste
Combine the beans, corn, onion and serrano pepper in a large bowl and mix together.
Add the lime juice and olive oil and mix well. Add the oregano and cilantro and mix once more. Season to taste with salt.
If possible, let the salad stand for a few hours before serving so the flavors can combine. Serve at room temperature for the best flavor.
Makes 4 main or 6 side servings
3 cups cooked black beans, drained
3 ears of sweet corn, blanched, kernels cut from the cob (or 3 cups frozen)
1/4 medium red onion, diced
1 serrano pepper, diced
1/4 cup fresh cilantro, roughly chopped
1 tsp dried oregano
Juice from 2 limes
3 Tbsp olive oil
salt to taste
Combine the beans, corn, onion and serrano pepper in a large bowl and mix together.
Add the lime juice and olive oil and mix well. Add the oregano and cilantro and mix once more. Season to taste with salt.
If possible, let the salad stand for a few hours before serving so the flavors can combine. Serve at room temperature for the best flavor.
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