Corn Black Bean Salad
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
- In a very very large mixing bowl put all ingredients together (I used two large bowls and divided everything evenly)
- 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.
It all started with a bite 