FOUR SEASONS BREEZE | MAY 2020 17
INGREDIENTS
2 cans (15 ounces each) black beans, rinsed and
well drained
1 cup frozen corn, thawed
3/4 Cup chopped green, yellow, or orange bell
pepper
3/4 Cup chopped tomato
1/3 Cup chopped red onion
3 Tablespoons chopped fresh cilantro
Dressing*
1/3 Cup Extra Virgin Olive Oil
1/4 Cup fresh lime juice, about 1 to 2 limes
2 garlic cloves, finely minced
1 teaspoon ground cumin
1/2 teaspoon chili powder**
1/2 teaspoon salt
1/4 teaspoon or a few grinds of black pepper
DIRECTIONS
Combine the beans,
corn, bell pepper, tomato,
onion, and cilantro in a
large bowl. Set aside.
In a small bowl, whisk
the dressing ingredients
together until well
blended. Pour over the
bean mixture. Toss
to coat. Cover and
refrigerate for at least one
hour to allow flavors to
blend.
Black Bean & Black Bean &
Corn Salad Corn Salad
By Irene Welker
As promised, here for your dining pleasure is a fabulous recipe for Black Bean
and Corn Salad. The dish is healthy, flavorful, and quick to make. It may be
used by itself as a light lunch or can be served as a side dish. Serves 8.
*It is important to use a whisk to blend (emulsify) any
dressing. This binds the oil and other liquids together
resulting in better adherence of the dressing to the
salad ingredients.
**I use a mild California chili powder when serving
this to people who don't like hot spicy food. If you like
heat, then use a spicier powder such as New Mexico,
Chipotle, or Habanero.
