This is a wonderfully crisp and cool side dish for warmer summer months. Goes great with margaritas, fajitas on the grill, and good company. This salad takes well to variations; like it spicy add a habanero or some extra hot sauce. Like it smoky? A few splashes of liquid smoke will give this salad that “je ne sais quoi” that will keep your guests guessing.
Serves lots (easily 6 people)
- Two cans of black beans, rinsed and drained well (or about five cups of prepared black beans)
- One can of corn (or about three cobs of fresh corn off the cob, preferably roasted.)
- One small sweet onion, minced.
- One small red pepper, chopped finely.
- One jalapeno, minced (can be raw or fire roasted)
- Juice of one fresh lime
- Optional: 1 tsp. of olive or other neutral oil
- A glug or three of white vinegar (or cider vinegar). I’m estimating, but possibly around 1/4 or 1/3 a cup.
- One whole bunch of cilantro, minced. If no cilantro, substitute fresh parsley. I think it comes out to about 1/3 cup minced.
- Tabasco sauce, to taste
- Pinch of salt
- Fresh ground pepper to taste.
- Directions:
- Rinse beans in colander. Set aside to drain well.
- If using canned corn, drain corn well, then toss into heated skillet. “Roast” corn for about 5 minutes or so, until fragrant but before it starts to burn. Turn off heat and allow to cool somewhat.
- Toss everything together except the last three ingredients. Taste, and season to your liking with Tabasco, salt, and pepper.
- Refrigerate for at least a few hours.
- Serve with Dragon’s Breath Shrimp, grilled chicken, Steak Fajitas or corn chips.