Almost 10 years ago, for my graduation party, my Mother made what had to be at least 10 pounds of black bean salad. Now as good as the salad was, it apparently wasn’t very popular with high school kids as after everyone had left, we had about 8.5 pounds leftover. That, or my Mom greatly over estimated the number of friends I had. My Aunts each went home with a few pounds of that salad and to this day we still tease my poor Mom about the over abundance of that salad.
But here we are, 10 years later and I’m ready for that black bean salad again. It can be the perfect afternoon snack with tortilla chips, a delicious topping for salads, grilled chicken or fish, or just as a side dish as my Mom served it that exciting day, a long time ago. Only this time I’m certain there won’t be any leftovers.
Black Bean & Corn Relish - makes about 4 cups
- 1 can black beans
- 1 can corn (organic corn if possible)
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1/2 red onion, chopped
- 1 clove garlic, minced
- juice of one lime
- 1 tsp cumin
- 1 Tbsp orange juice
- 1 Tbsp olive oil
- salt & pepper
Rinse black beans and corn. Add to medium sized bowl.
Chop red pepper, green pepper and red onion into small pieces..
Prepare vinaigrette. Whisk together garlic, lime juice, cumin, orange juice, olive oil and salt & pepper until combined.
Toss bean mixture with vinaigrette. Chill for at least 30 minutes.
Serve with tortilla chips, grilled chicken or fish or as side dish.