Thursday, September 6, 2012

{recipe} black bean & corn salad.

for matt's birthday back in august i was determined to try a few new recipes i had been holding onto for awhile. when i first saw this black bean & corn salad on the crepes of  wrath i quickly put it in my "must try" bin for the perfect cook out.

not only does it look beautiful, but it tastes amazing and is jam packed with great healthy stuff! i will be honest though, it is alot of chopping and dicing, but worth it in the end. enjoy!

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{source: the crepes of wrath}

For the Salad:

2 12-ounce cans black beans, rinsed and patted dry
2 cans corn, drained (i used one regular and one mexicorn)
3 bells peppers, minced (preferably different colors)
3-4 scallions, thinly sliced
1 jalapeno, minced
1/4 cup fresh cilantro, leaves only, roughly chopped

For the Vinaigrette:

juice of 2-3 limes
2-3 tablespoons honey
2 tablespoons olive oil
pinch of ground cumin
ground black pepper, to taste

1. Rinse your black beans and dry them as well as you can. Drain corn and place them in a large bowl along with the rinsed black beans, minced bell peppers, scallions, jalapeno, and cilantro. Toss to combine and set aside.
2. Whisk together your vinaigrette ingredients, taste, and adjust seasonings as necessary. Pour it over the black beans and corn, taste, and again, add more salt, pepper, cumin, or honey, depending on your taste. Remember that the flavors will be amplified at it sits in the fridge, so it’s often smart to leave it alone and taste it again before serving. Cover with plastic wrap or an airtight lid, and refrigerate until ready to serve. This will keep well in the fridge for up to 5 days.

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