Sweet & Spicy Black Bean Salad (Or Dip)
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
6 settings
- Serves:
- 6
ingredients
- 2 (850.48 g) can black beans, drained and rinsed
- 354.88 ml sweet corn (I use frozen, thawed)
- 2 fresh jalapeno peppers, seeded and minced
- 118.29 ml green onion, minced
- 118.29 ml fresh cilantro, minced
- 59.14 ml fresh lime juice
- 59.14 ml canola oil
- 29.58 ml brown sugar
- 14.79 ml Dijon mustard
- 2.46 ml salt
- 2.46 ml ground pepper
directions
- In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
- In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
- Pour dressing over bean mixture and toss to coat.
- Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
- To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
- To serve as an appetizer, I like to eat it with tortilla chips.
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Reviews
RECIPE SUBMITTED BY
I've loved to bake and cook since I was little. Now I enjoy cooking for my family and friends, and sharing some of the fun of the kitchen with my two young kids.
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