Black Bean, Corn, and Red Pepper Salad

Salad can be quite boring, and side dishes can too. So it’s time to get creative in the kitchen!

 

One day I was making tacos for lunch, and I wanted a side dish that was different from the typical rice and beans usually served alongside them.  So I searched the Internet and found a recipe by Jennifer Segal.  I checked my cupboard and frig and realized I had most of the ingredients called for, so I used her recipe as a starting point and created my own twist….

 

 

INGREDIENTS 

1 can black beans, rinsed and drained

1 C. frozen corn

3 small sweet red peppers, diced

1 clove garlic, minced

2 T. red onion, minced

1 dash cayenne pepper (I used Tajin Clasico Seasoning with Lime)

1 tsp. sugar

1/4 c.  Extra Virgin Olive Oil

1 tsp lime zest

juice of 1 lime

2 T. chopped cilantro

Salt and Pepper…to taste

 

Heat frozen corn in microwave for one minute to thaw and to release all moisture.  Drain completely on paper towels and place in a bowl with all the other ingredients.  Combine well and refrigerate for several hours to blend flavors.  Serve at room temperature…

 

 

Someday I’ll make the ORIGINAL version with adjusted measurements when I have ALL the ingredients on hand, (fresh sweet corn, avocado, etc.)…and then I’ll share that recipe, too.  I think some halved cherry tomatoes would be delicious…It’s a great recipe to use what you have, and adjust as needed.

 

And, once again, it was a rainbow on my plate.

 

Ole’!!!