May 072014
 

 

I called this flavorful, yet easy to make dish ‘salad’ and ‘salsa’ – two in one. Indeed, if you serve it with corn chips, it definitely could be a salsa appetizer. In a company with grilled chicken, meat or fish, this ‘salsa’ will turn into a wonderful salad, bright, nutritious and very tasty.

In a grill season, for even more flavor and taste, I like to use a grilled corn – a charcoal aroma does really make a huge difference.

Black bean and corn salsa-salad could be an ideal picnic or yard party dish.

Some Mexican flavors for your table.

black bean and corn salsa-salad (20)

 

 

Black Bean and Corn Salsa-Salad

 

Ingredients

  • 1 can black beans, drained
  • 1 can yellow corn, drained
  • ¼ – 1/3 cup finely chopped red, sweet or Spanish onion
  • ½ bell pepper, chopped
  • 1 large or 2 medium tomatoes, chopped
  • 1 jalapeno pepper, finely chopped
  • 1-2 cloves garlic, minced
  • ½ cup cilantro, finely chopped
  • Juice of 1 lime
  • 1 tbsp red wine or balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • Salt
  • Black pepper
  • ¼ tsp chili powder (optional)
  • ¼ tsp ground cumin (optional)

 

 

Preparation

Rinse the beans with water.

In a salad bowl mix all the ingredients. Stir and let stand (in the refrigerator), preferably at least 1 hour.

Serve with chips or toasts, as a salsa, a salad or a side dish.

black bean and corn salsa-salad (2)black bean and corn salsa-salad (3)

black bean and corn salsa-salad (5)black bean and corn salsa-salad (7)

 

 

Cook with pleasure and enjoy the world!

black bean and corn salsa-salad (24)

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)