This is one of our big favorite side dishes in the summer. We've enjoyed it even more this year since we are growing our own cilantro.
Dressing
1/4 cup olive oil
3 Tbsp fresh lime juice (we confess, sometimes we use the bottled stuff)
1 tsp each minced garlic and salt and pepper
3 cups raw or cooked fresh corn kernels
1 can (about 15 oz) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro
- Dressing: Mix oil, lime juice, garlic, salt and pepper in a 2 1/2 quart serving bowl.
- Add remaining ingredients; toss gently to mix and coat.
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2 comments:
nice! this is also one of my summer favorites... will use yours to play around with my recipe a bit! I have never put any tomato in mine, so I'll definitely try that (well, once our plants yield something to use!).
As for my recipe - I like the fire of a diced serrano or jalepeno. I usually use some red onion, diced and then rinsed to take away some of the sharpness.
Oh yes, infinite variations are possible- recipes are just a springboard for the creative chef.
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