Monday, May 28, 2012

Black Bean and Corn Salad

Hey y'all!

This recipe was inspired by a salad I once enjoyed at a Ladies Luncheon at our church. They served it with tortilla chips, and I enjoyed it so much that I came home and recreated it myself.

Not only is the recipe quick, easy, delicious, and very versatile. Of course you can simply serve it with tortilla chips, but you can also serve it as a party appetizer by scooping some into a clear shot glass and garnishing it with a grilled or boiled shrimp. You can also turn it into an entree by placing it on top of a plate of shredded lettuce and then placing pieces of grilled chicken breast atop that. it's pretty to also garnish it with a wedge of fresh lime. Fiesta time!

I hope you enjoy it as much as my family and friends do.........   Lulabellle

Black Bean and Corn Salad

1 1lb. bag, frozen whole kernel corn, thawed

1 15 oz can black beans, drained and rinsed

1/2 green bell pepper, chopped fine

1/2 red bell pepper, chopped fine

1/2 medium sweet vidalia or red onion, chopped fine

4 tbls. olive oil

Juice of one lime, (plus an additional lime for garnish * optional )

1/2 tsp. salt

1 1/2 tsp. lemon pepper

2 tbls. fresh cilantro, chopped very fine

2 tbls. fresh parsley, chopped very fine

Combine all ingredients in a large bowl. Stir well to mix. Cover and refrigerate overnight to allow flavors to blend.

yields about 12 -18 appetizer servings or 6 entree/ salad servings

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