Honey-Lime Black Bean & Corn Salad

Submitted by Paula

"This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration."

 

• Ready In: 4hrs 15mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 (15 1/4 ounce) can corn kernels, rinsed and drained, if you have fresh corn in season that's even better
• 1 medium tomatoes, seeded and chopped
• 1 small red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 avocado, chopped
• 1⁄2 cup radish, thinly sliced (optional)
• 1⁄4 cup feta cheese, crumbled

• dressing

• 1 garlic clove, minced
• 1⁄4 cup flat leaf parsley, finely chopped, can use cilantro if you prefer
• 1 jalapeno pepper, VERY finely minced
• 1⁄4 cup lime juice
• 1⁄4 cup olive oil
• 2 tablespoons honey

directions

1. Mix the ingredients for the salad in a bowl.
2. Mix the ingredients for the dressing in a separate bowl.
3. Pour the dressing on the salad and mix well.
4. Add salt and pepper to your liking.
5. Refrigerate the salad at least 4 hours, overnight is best.

Reviews

[Merlot]

Another great dish from ~Paula~. I totally agree with a previous reviers that the feta cheese and avocado makes this salad over the top. You did it again, Paula. Also thank YOU for your lovely review of my Zuchinni & Cheese Patties.

 

[Nimz_]

I'll have to agree with No Gluten, an excellent salad. We used this with some chips for a snack this afternoon. I made it early this morning and let it sit for about 6 hours. The feta cheese seemed to thicken the dressing where it adhered to the veggies very well. Loved it. I might use some cilantro along with the parsley next time or increase the lime juice. Thanks so much for sharing. Made for PAC Spring 09

 

[rgjunck]

This is an excellent salad. The avocado and feta cheese sets this salad apart from other black bean and corn salads. I highly recommend it!