Corn and Black Bean Salad

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In honor of 200 Facebook likes for Red, White and Blueberries, I held a tailgate – a virtual tailgate. Apparently some people thought I was hosting an actual tailgate…not this week! Several of my friends dropped by with some fabulous recipes:

Organized Island kicked things off right with these adorable cake box footballs!

 

 Manila Spoon dropped off these yummy tacos!

Food Thoughts of a Chef Wannabe brought these pretty caprese tarts!

 

 Bibi’s Culinary Journey provided these lovely Cherry Streusel Muffins!

 

And The Not So Desperate Chef Wife  brought a twist on a favorite, Peachy Pineapple Corn Salsa!

 

And for my contribution to the party, I was inspired by The Not So Desperate Chef Wife’s Pineapple corn salsa. While making the usual fare of salsa roja, guacamole and queso, I found a can of corn and black beans. Along with some extra tomatoes, jalapenos, cilantro and a quick dressing, Voila! Corn and Black Bean Salad! (The hubby even liked it!)

Ingredients:

1 can of corn, drained

1 can of black beans, rinsed

2 tomatoes, diced

½ red bell pepper, diced

½ green bell pepper, diced

1 – 2 jalapenos, diced (optional)

1 clove of garlic, minced

¼ bushel of cilantro, shredded

½ lime, juiced

2 tbsp. olive oil

2 tbsp. vinegar (used cider)

1 tsp. hot sauce (optional)

1 tsp. cumin

 

Instructions:

  1. Mix garlic, lime, olive oil, vinegar, hot sauce and cumin in a small bowl. Adjust to taste.
  2. In a medium bowl, mix corn, beans, cilantro, and peppers together. Pour dressing and stir well.
  3. Salad is best after sitting a few hours or overnight!
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