Texas-Style Corn and Black Bean Salad
Life has changed a great deal in the last few weeks! My husband and I just became cat-parents again. 🙂 We now have two lovely kittens! They are the sweetest, most loving little souls you could ever meet! I’ve posted a few photos in case you’re interested. 🙂
This recipe comes from Eat, Shrink and Be Merry by Janet and Greta Podleski — they call it “Kernel Austin” because it has so many nutrients they say it will give you bionic energy and strength–like the character in the television show The Six Million Dollar Man.
I’ve adapted the recipe a little and my Mom and I had it last weekend along with Vegetable Pasties which were also awesome! I’ll post that recipe soon. The salad was made even better since we used fresh corn cut right off the cob!
Here’s what you’ll need:
1 tbsp olive oil
4 cups of corn (thaw first if using frozen)
1/2 cup minced red onion
1/4 tsp cumin
1/4 tsp taco seasoning (or chili powder)
1 cup quartered grape tomatoes
1 cup diced yellow bell pepper
1 cup black beans (rinsed)
2 tbsp lime juice
2 tbsp chopped fresh basil
1 tbsp chopped fresh chives
Cook corn in olive oil on medium heat for about 4 minutes or until it begins to char. Then add onion, cumin and taco seasoning.Cook for another minute or so.
Place corn mixture in a large bowl and add remaining ingredients.
Mix ingredients together. Refrigerate for at least 2 hours before serving.
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- Posted in: Salads
- Tagged: basil, bean, black beans, chives, corn, dinner, food, grape tomatoes, salad, texas-style, vegetarian, yellow bell pepper
Veggie Yogi 