This Southwestern style salad recipe is guaranteed to be a delicious hit at any summer party. Give it a try and let us know how it goes!
#Blue Ribbon Corn and Black Bean Salad
Cooked black beans 4cups
Cooked corn 4cups
Red onions diced 1cup
Red bell pepper diced 1/2cup
Fresh jalapeno pepper diced 1/4 cup
Fresh cilantro chopped 1/2cup
Ground chili powder 2Tbsp.
Ground cumin 1Tbsp.
Kosher salt 2Tbsp.
Ground black pepper 1Tbsp
Fresh lime juice 1/2cup
Hot pepper sauce (optional) 1/2 cup
Cover black beans with 8 cups water in big pot, simmer beans until tender, but not mushy. If you are using canned beans, drain and rinse beans well. After cooking, cool the beans under cold running water. Add the beans and drained corn into a large mixing bowl, then add all the other ingredients and mix well. Refrigerate for two hours or overnight to let the flavors blend. Serve with tortillas or on top of any Mexican or Latin inspired salad.
Please let us know what you think of this recipe, and send us yours to try. Catering Menu