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Thursday, September 9, 2010

Black Bean and Corn Salad

Back in February, my first recipe for The Foodie Spot was one for Corn Salad.  Here is another take on corn salad, and I must admit that I personally like this one even better.  :)

What You Need
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) corn, drained
1 c. chopped tomatoes
1/2 c. chopped red onion
2 Tbsp. chopped cilantro
1/2 c. ranch dressing

What You Do
Combine all ingredients.  Chill.  

That's it!  An easy, delicious side dish that pairs well with so many main dishes.

Happy pairing!

Beans are highly nutritious and satisfying, they can also be delicious if and when properly prepared, and they possess over all vegetables the great advantage of being just as good, if not better, when kept waiting, an advantage in the case of people whose disposition or occupation makes it difficult for them to be punctual at mealtime.
~ Andre Simon (1877-1970),
in The Concise Encyclopedia of Gastronomy

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