Monday, January 30, 2012

Black Bean and Corn Salad

I've recently decided to start using beans more in my cooking. I haven't really made many dishes with them and I tended to stay away because they just weren't a part of my normal style. In my effort to bring new things to the dinner table and create healthier meals though, I added beans to my last grocery list. I just had the urge to buy some and thought they'd be a great addition to our everyday menus. I bought some garbanzo, white northern and black beans. I'm not sure what I'm going to do with the other two yet, but the plan for the black beans was already set in my mind when I reached the check out.

The salad I made with these beans is one of the easiest I've ever made. After just a few minutes and a few ingredients, you'll be left with a light and refreshing side dish that's pretty much ready to go. Chill it in the fridge for a bit to meld all the flavors and serve it up with some chicken, tacos or fajitas.

Black Bean and Corn Salad

1 TB lime juice
1 TB olive oil
1 tsp honey
1/8 tsp garlic powder
1/4 tsp paprika
salt and pepper to taste

1 can black beans, rinsed and drained
1 can corn, drained
1 TB diced red onion
1/2 red pepper, diced
1/4 c cilantro, finely chopped
1/2 avocado, diced (optional)

1. Mix first 6 ingredients together to make dressing and set aside.
2. Mix remaining ingredients then add the dressing.
3. Chill for a least 20 minutes and serve.

I made half of this with a little avocado and half without because my husband doesn't like them. I think the avocados added a little extra flavor, but it was really good without them, too. If you're a fan though, I'd definitely suggest adding them for a nice, well-rounded side dish.

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