Wednesday, June 22, 2011

Corn and Black Bean Salad (A.K.A. Corn Salsa)

This dish is good as a salad or as a corn salsa for chips, tacos, fajitas, etc.  I take this to a lot of potlucks and always have requests for the recipe.  It is not spicy at all, just good and flavorful.  Kids like the sweetness from the corn.  I always make extra for lunch left-overs.


1 can   black beans, drained and rinsed
2          Roma tomatoes, cored and diced (or whatever tomato you have on hand)
1 c       fresh or frozen corn
1 T       olive oil
1-3       cloves garlic, finely chopped
¼ c   fresh oregano, or 2 T dried oregano
1 ½ t    ground cumin
2 T       red wine vinegar
½ t       salt
         green onion, chopped
¼ c       fresh parsley, or 1 T. dried parsley

Combine all ingredients and mix well.  Let sit 1 hour before serving. 

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