Monday, April 16, 2012

Black Bean, Corn and Tomato Salad

The warm weather is here and it's only April.  Summer is rapidly approaching; it's time for grilling, picnics, vacations and more.  It's time to shed the coats and sweaters and break out the shorts, t-shirts and bathing suits (eeekkk)!  Along with packing up those heavy winter wools, it's also time to say fairwell to those soups, stews and chilis we all love during the winter months and hello to the lighter dishes we relish so much in the spring and summer!
I have the perfect, light and refreshing side to share with you.  This salad is packed full of vegetables and flavor.  It's the perfect dish for those hot summer days, those days you don't want something hot or heavy.  Although this dish is light is definitely satisfying and it's perfect for any bbq, picnic or outing you may have coming up in these warm months.  The best part about this salad is it's a cinch to throw together, it can be prepared ahead of time and the longer it sits the better it tastes!

Black Bean, Corn and Tomato Salad

1 (15oz) can black beans
1 (15oz) can corn
1 Cup grape tomatoes, quartered
1/2 Tsp cumin
1/2 Tsp lime zest
1 1/2 Tbsp fresh squeezed lime juice     
2 Tbsp cilantro, chopped
Salt and pepper, to taste


Pour black beans and corn in a strainer, drain and rinse.  Transfer the black beans and corn to a medium bowl.  Add the tomatoes, cumin, lime zest, and lime juice and stir to combine.  Add the cilantro, season with salt and pepper if desired.  Taste and add a touch more lime juice, if desired.  Store in refrigerator until ready to serve.

To store, place in a well-sealed container and store in the refrigerator for up to 4 days. 

Recipe source: A Lynsey Original

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