We invited friends over last weekend to celebrate Cinco de Mayo a bit early. Anytime we can share margaritas and Mexican food, then laugh and giggle is a good time in our book.
When I was planning the menu, I really did not want to serve traditional refried beans and rice with our fajitas. So many attending are watching their carb intake and I wanted everyone to have room for dessert. Banana Cream Pie seemed like a perfect ending to the spicy food. Kathy came to the rescue and suggested I serve a Black Bean salad. Great idea! So much better to offer fresh options then cheesy high carb fillers.
The salad is light and refreshing and I have been enjoying the leftovers for lunch this week. Give this a try and change up the typical taco night with your family.
Black Bean and Corn Salad
2 cans (15 oz. each) black beans, rinsed and drained
2 cups frozen corn
1 small red bell pepper, diced
1/2 red onion, finely chopped
1/3 cup olive oil
zest of one lime
6 tablespoons fresh lime juice
1 teaspoon hot sauce (Tabasco)
1 clove garlic, minced
1/3 cup chopped fresh cilantro
Combine beans, corn, red pepper and onion in large mixing bowl; toss gently.
Whisk together olive oil, lime zest, lime juice, hot sauce and garlic. Pour over beans and corn and toss gently. Allow to stand at least 30 minutes or overnight. Just before serving stir cilantro into salad. Serve at room temperature.
Makes 10 to 12 servings
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