Dave eats this with tortilla chips for a snack, but it's also great for Mexican potlucks - guarantee it'll beat every other salad there. Some people aren't cilantro fans, so if you absolutely *must* skip the cilantro, you should add a little more cumin and red pepper to make up for it. The cilantro really gives it a needed kick.
Ingredients
1/4 c. vinaigrette
1/8 tsp. pepper
1/8 tsp. cilantro
1/8 tsp. cayenne/red pepper
1/8 tsp. cumin
15 oz. cn. black beans
15 oz. frozen corn kernels (NOTE: These MUST be frozen - don't let them thaw or soak beforehand. They take on the other flavors in the salad as they thaw, so be sure to let them thaw naturally after you add them)
1/4 c. onion - chopped or minced
8 cherry tomatoes - quartered
Tortilla chips (optional)
Directions
Mix it all together and refrigerate a few hours to let the flavors mingle. Great with tortilla chips.
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