Corn Black Bean Salad

Corn Black Bean Salad

  • Servings: 20
  • Difficulty: Easy
  • Print

Oil and lime based

On a July 4th celebration, a young chef asks the master chef for the recipe for the Corn Black Bean Salad he just had. The master chef gave a revised recipe as the original served 250. This version serves 20 side dishes. If you add an extra protein, it can serve 10 as a main dish.

Ingredients

  • 8-10 corn cooked and shucked
  • 3 large avocado cut in cubes
  • 3-4 limes juiced
  • 1-1/4 cup of cilantro chopped
  • 1 large red onion chopped
  • 2-1/2 cups of black beans (canned rinsed)
  • 4 bell peppers of various colours chopped
  • 1/2 cup olive oil
  • 2 jalapeno peppers chopped finely
  • 1 tsp of smoked paprika
  • 1 tsp of cayenne pepper (optional)
  • salt and pepper to taste

Directions

  1. In a very very large mixing bowl put all ingredients together (I used two large bowls and divided everything evenly)
  2. Refrigerate

Nutrition Per Serving

  • Calories 197
  • Fat 10.5 g
  • Sugar 5.5 g
  • Carbohydrates 25.2 g
  • Protein 5.1 g
  • Fibre 5.6 g

You need to bring something to a large picnic? This is a great option. I’ve changed it up a little. I thought I’d omit the lime juice (didn’t have any handy) and the oil, and put in 1 cup of sour cream instead and that was a success. You can always do both versions by separating the salad into two mixing bowls. Then in one bowl, put half the oil and lime juice mixture, and in the other 1/2 the sour cream. Had leftovers so prepared a chicken breast on the grill and added 3 ounces to 2 cups of the mixture and that made a great meal. You could do this with fish, steak, tofu, anything at all. I can even see a hard boiled egg. Possibilities are endless as long as you can see it, do it. Remember to have fun and make it your own.

Sour cream based

3 thoughts on “Corn Black Bean Salad

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