Friend: “Wow. Is that a salad or a dip?”
I brought this salad regularly to a weekly summer BBQ we attended with a small group from our church last summer. It’s intended as a salad, but as we all waited for our meat to grill the bowl disappeared along with half a bag of tortilla chips.
This summer we are hosting the weekly BBQ at our house, and about three weeks into it one of my friends mentioned the salad. As in, WHERE IS THAT BEAN SALAD YOU MAKE?
So now it’s back in rotation, and I highly recommend it. It’s quick, easy, and made with things I always have on hand.
Corn & Bean Salad with Lime Cilantro Vinaigrette
1 can corn, drained
1 can black beans, drained
2 peppers, any color, diced
1/2 red onion, diced
1 tomato, diced
1/4 c. olive oil
1/2 c. fresh cilantro, finely chopped
1 T cider vinegar
Juice of 2 limes
1 garlic clove, minced or pressed
lime zest from 1/2 lime
1/2 t smoked paprika
1/2 t black pepper
1/4 t garlic salt
1/4 t chili powder
- In a large bowl, combine corn, black beans, peppers, onion, and tomato.
- In heavy bottomed bowl, combine cilantro, vinegar, limes, garlic, zest, and spices.
- With a large whisk, whisk quickly as you slowly drizzle in olive oil to emulsify.
- Add dressing to salsa, toss, and serve.