Recipe of the Week

We had a cookout yesterday afternoon. Ryan grilled burgers and everyone else brought something to share. We had grilled some corn Sunday, and with the leftovers I made this Black Bean and Corn Salad. For the Salad part of the recipe I used corn cut from the leftover 5 ears of grilled corn, 2 cups cooked black beans, and 1 can of mexican style (Rotel) tomatoes, drained. It turned out really good. It is good with tortilla chips, and we even ate it in tortillas for lunch today.

Black Bean and Corn Salad or Dip

Dressing

• 1/3 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon sugar
• 1/8 teaspoon black pepper

Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup grilled fresh corn kernel or 1 can corn, drained
• 3/4 cup red onion, chopped
• 1/2 cup tomato, diced
• 1/2 cup sweet red pepper, chopped
• 2 jalapenos, seeded-and finely chopped
• 1/4 cup fresh cilantro or parsley or basil, finely chopped (I like to mix all three)

1. In a large bowl, combine salad ingredients.
2. In a small bowl whisk together dressing ingredients.
3. Pour over the bean mixture and toss until all ingredients are coated.