black bean & corn salad

June 21, 2010

I posted here about grocery shopping and cooking when my fiancé and I lived in Belize.  I mentioned my go-to black bean and corn salad that is healthy, easy to make and always a crowd-pleaser.

When I made it in Belize, I’d add whatever vegetables we had in the refrigerator.  Pictured below, I’d included cucumber and red onion.

I thought I’d keep it really simple last night since we had a lot of food.

I started by rinsing 2 cans of Goya black beans and 1.5 cans of Whole Foods 365 brand corn.

Then I sliced some red and orange bell peppers.

And chopped them into smaller pieces.

I added the bell peppers to the beans and corns.

Isn’t it pretty?  Green bell pepper is great, too but we had enough green in the form of guacamole. :)

I added the juice of 2 whole limes.

I don’t follow a recipe per say but after the lime juice, I add a generous amount of red wine vinegar, cumin & salt to taste.

Serve chilled as a side or as a dip with chips.  My favorite are Guiltless Gourmet Baked Blue Corn tortilla chips.

The best part is the leftovers because the flavor intensifies after it sits in the lime juice + red wine vinegar combo.

Do you have a go-to healthy, easy to make, crowd-pleasing recipe?

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