Tuesday, August 14, 2012

Black Bean, Corn, & Tomato Salad

Once we had the large batch of homemade tomatillo salsa, it was only a matter of time before taco night. Here, a simple side salad to accompany beef tacos, slices of avocado, and lime and cayenne sprinkled cucumbers. Perfect for August.

1 ear corn
1 can black beans
1 tomato
1/2 jalapeno
1/2 red bell pepper
large handful cilantro
1/2 tsp cumin
1/4 tsp coriander
1/8 tsp ancho chili powder
juice of 1/2 lime
pinch of salt

- Drain and rinse the black beans.

- Cut the kernels off the corn and boil for a few minutes until tender.

- Roughly chop the tomato.

- Dice the red pepper.

- Chop the cilantro.

- Combine everything in a bowl with the spices and lime juice. Chill and serve.

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