CORN AND BEAN SALAD

CORN AND BEAN SALAD photo
Makes 6 servings
KarenKaren

Kai loved this salad at Grace’s Shinboku gathering!

ingredients

  • 2 bags frozen corn
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 1 cup chopped fresh cilantro
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and minced
  • 3 limes, juiced
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 2 tablespoon hot sauce
  • 2 - 15oz. cans black beans, drained & rinsed

directions

  • 1

    Drizzle a few teaspoons of oil on a cookie sheet. Place defrosted corn on this sheet. Broil for a few minutes until corn gets “roasted”. Mix occassionally. Remove from oven and allow to cool.

  • 2

    Place cooled corn in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

  • 3

    In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

  • 4

    Options: garnish with avocado and chopped mozzarella cheese.

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