Corn & Bean Salad with Lime Cilantro Vinaigrette
Jul 18th, 2010 by jenzug
Friend: “Wow. Is that a salad or a dip?”
Bryan: “Yes.”
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.
Be warned: what you see here is not my best work. It is what Anne Lamott describes in Bird By Bird as a series of “shitty first drafts.” Blogging dragged me kicking and screaming out of creative constipation by getting me to actually write. So I do that. A lot. Without worrying about every word choice or comma placement.
Want to know more? Read my full 
We love our giant Costco container of smoked paprika. Thanks for giving us another reason to use it.
this saved my dinner last night! Thank you !