Lately, I’ve been throwing around ideas for different kinds of salads that will compliment certain food genres. The girlie and I were in the mood for Mexican, so I thought I would mix things up a bit with a corn and black bean salad. I must say that I absolutely love both corn and black beans…and it just so happens they go really well together. With just a few other veggies and some seasoning, you’ll see that this salad has a wonderful balance of both colors for presenting and flavors for pleasing. Not to mention that it can be prepared in about 10 minutes.
Here’s what you’ll need:
- Black beans
- Red bell pepper
- ½ Red onion
- Apple cider vinegar
- Granulated garlic
- Cayenne pepper
- Salt and (black) pepper
(Combine all of the ingredients in a medium-sized mixing bowl)
To start things off, finely chop the 1/2 red onion and the bell pepper.
Next, drain the corn and black beans and add to the mix.
Season with salt, pepper, garlic and cayenne pepper.
Note: If you are not a fan of the heat, just take out the cayenne pepper!
Lastly, add about ¼ cup of apple cider vinegar and some rough chopped cilantro.
Cover and store in the fridge for an hour to chill before serving.
This quick and easy corn and black bean salad will surely elevate just about any Mexican meal you are preparing. It’s a little spicy, it’s a little sweet…it’s not too light but not too heavy…and all of the flavors compliment each other. I think it might even be healthy!
Until next time, take care.