Corn and Black Bean Salad

By myriamradia

Ingredients

• Dressing:
• 1 – 15 oz can black beans – rinsed and drained
• 1 – 15 oz can corn (can use Mexicorn, or frozen)
• 1 – red pepper – diced
• 1/3 cup sliced green onion
• 1 rib celery, diced
• 1/3 cup veg oil
• 2 Tbsp lime juice
• 2 Tbsp chopped fresh cilantro/parsley
• 2 teaspoons sugar
• 1 clove minced garlic
• 1 teaspoon chili powder
• 1 t salt
• 1/2 teaspoon pepper

Preparation

Step 1

We made a double recipe of the bean salad for the party and a triple recipe of the dressing. We used one third of the dressing to marinate the chicken for several hours. Then we grilled the chicken and sliced it on top of the bean salad. We usually make the bean salad by itself as a side dish for barbecues.



This recipe is from Nancy Basile (from Maria Paz-Lopez)
see also – Jane Brody’s Good Food Gourmet, page 362 for variation