CORN AND BEAN SALAD
Karen
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.
Source: Kai Uno
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