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Black Bean & Corn Salad

This is a great eaten as side dish, as an appy with corn chips, or is even better inside quesadillas.

BlackBeanCornSalad1

In a large bowl, whisk together the oil, honey and lime zest and juice. Add remaining ingredients, gently tossing until evenly coated. Season to taste with salt and pepper.

BlackBeanCornSalad2

Black Bean & Corn Salad
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Serves: 12
This is a great eaten as side dish, as an appy with corn chips, or is even better inside quesadillas.
Ingredients
  • ¼ cup olive oil
  • 2 tsp honey or agave
  • Zest and juice of 2 limes
  • 15 oz can black beans, rinsed & drained
  • 1 cup corn
  • 1 red pepper, finely diced
  • ¼ red onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 1 avocado, diced
  • Salt and pepper to taste
Instructions
  1. In a large bowl, whisk together the oil, honey and lime zest and juice.
  2. Add remaining ingredients, gently tossing until evenly coated. Season to taste with salt and pepper.
Notes
For added flavor, use roasted corn and roasted red peppers.
Makes about 3 cups

 

4 Responses to Black Bean & Corn Salad

  1. Rae October 8, 2014 at 3:10 pm #

    Do you think I could use yogourt in stead of canned milk in pumpkin pie ?

    • Marla Hingley
      Marla Hingley October 9, 2014 at 8:33 am #

      Hmm…possibly? The only things I would wonder about would be: would it set up as well, and the texture may be a bit more lumpy. Is there a reason why you would want to use yogurt – dairy doesn’t seem to be your issues. You could try canned coconut milk instead of evaporated milk. Either way let me know how it turns out (but leave the comment on the Pumpkin Pie recipe…then everyone can see your results 🙂

  2. Steve October 9, 2014 at 9:49 am #

    could you please change the background color it makes the almost everything very hard to read

    • Angie Halten (Admin)
      Angie Halten (Admin) October 9, 2014 at 10:07 am #

      We are just having some technical issues, hopefully it will all be sorted out shortly. Thanks for your patience!

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