Wednesday, August 11, 2010

Black Bean and Corn Salad

We had a great BBQ at a friend's this week. I decided to make a black bean salad, but didn't have everything I needed for my normal recipe. Instead, I combed and combined a few. I received so many complements on that salad so I thought you might enjoy the recipe, too. I'll share my additional tweaks in brackets.


  • 1/3 cup fresh lime juice {I squeezed one lime and used lemon juice for the rest of the 1/3 cup}
  • 1/2 cup olive oil {extra virgin}
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 cup dried black beans {follow package directions for softening -- makes about 2 cups total}
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced
  • 2 tomatoes, chopped {I used 10 baby plum tomatoes}
  • 6 green onions, thinly sliced
  • 4 teaspoons of coriander paste {found in the refrigerated produce section} {or use 1/2 cup chopped fresh cilantro}


  1. Place lime juice, olive oil, garlic, salt, cayenne, cumin and coriander in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, bell pepper, tomatoes, and green onions. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing.Gently stir in avocado.
  3. For best flavor, let sit in refrigerator for 2 to 4 hours before serving.


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