Too much fun at the party!
Dan and I went to a 4th of July gathering on Saturday and I LOVED a dish that one of the guests brought. It was a black bean and corn salad. I am not usually a big fan of black beans but this was delicious. It was light, but filling and had a great zing to it.
I went home on Sunday and was determined to make my own version of it.
Here is what I came up with
Black Bean and Corn Salad
2 cans of sweet corn (low sodium)
2 cans of black beans – drained and rinsed
Grape tomatoes sliced
Feta cheese crumbles (optional)
Red onion (optional)
Cilantro to taste
Olive oil (1/4 cup)
Red wine vinegar to taste
Lime juice to taste
Combine the first 4 ingredients. Add as many tomatoes and feta cheese as you prefer. I love feta so I added quite a bit.
In a small bowl combine olive oil, red wine vinegar and lime juice to taste. I LOVE lime so I really added a lot of juice. Pour over the salad and mix well.
Chop fresh cilantro (as much as you like) and mix well.
Dan hates red onion so I didn’t add it to mine. Avacado might be delish too.
I have been eating this salad as a side with my protein shake. The beans make it filling and satisfying, but the dressing and cilantro make it light and yummy with a ton of flavor.