Tuesday, August 30, 2016

Mexican Black Bean And Corn Salad

Mexican Black Bean and Corn Salad
Yield: Serves 4
3 cups (475g) corn kernels, cooked and cooled
2 medium tomatoes, diced
1 can (425g) black beans, rinsed and drained
1/2 small red onion, finely chopped
1/2 cup chopped parsley
For the vinaigrette
1/4 cup extra-virgin olive oil
grated zest and juice of 1 lime
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt (I use Himalayan salt)
1/2 tsp ground cumin
1/4 tsp ground chipotle powder
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl. 
Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine. 
Serve immediately or place in the fridge for about an hour to allow flavors to meld. 
This salad will keep well for 4-5 days in the refrigerator.

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