Tuesday, September 3, 2013

Corn and Black Bean Salad

Hello friends! I hope you had a nice long weekend. I know I've been missing for the last few months, but I am really trying to get back into my blogging routine. At least a few posts a week. I've really missed my creative outlet, and of course having a place to interact with all of you while bookmarking my recipes and restaurant experiences (instead of just having a million photos saved on my phone). I hope you'll stick around and continue reading. While my posts may not be as often, I promise they'll be worth it. I have a ton saved up that I have been too busy to share, starting with today's recipe. 

A few years back I had tried a deliciously refreshing corn salad (by the owners of what is now Antique Taco) at the Randolph Street market, and had been dreaming of recreating it ever since. I think I have finally mastered it, or at least come pretty close. Believe me when I tell you, you want to make this in the very near future. The pictures I took just don't do it justice, but I hope if I haven't convinced you already, the ingredient list will.

Corn & Black Bean Salad 

- 3 ears of corn, cooked (or grilled), kernels removed
- 1 can black beans
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1 avocado, chopped
- 2 tbsp light mayo
- juice of 1 lime
- 1 to 2 tbsp grated Parmesan cheese
- cayenne pepper
- salt and pepper
- optional: 2 tbsp fresh cilantro, chopped, for topping

Method: Mix all ingredients together in a medium to large mixing bowl together and top with fresh cilantro (if you so choose). Serve and enjoy!

This salad is great by itself, or serve it up alongside a delicious protein of your choice (as I did). 


Jenn said...

mmmm, another winner! :)

MandyMcAwesome said...

Thanks for this receipe. I was planning on making it this weeked and I had a few questions: Did you just chop up the avacado or did you mash it and mix it with the Mayo? Do you think this would hold up if I made it the day before?

Related Posts with Thumbnails