Southwestern Black Bean & Corn Salad

I love Mexican food!  Seriously, I think I could eat it three times a week.  Thankfully, my husband and I have been successful at training our kids that Mexican food is awesome, so we can manage to fit in that type of cooking into my meal rotation pretty frequently.  One thing I don’t necessarily love about Mexican dishes is that they can be somewhat “heavy.”  Lots of cheese, cream, and all of the toppings, not to mention that who can ever eat just ONE enchilada?  I recently pulled out an old recipe I’ve had in my repertoire for this Southwestern Black Bean and Corn Salad.  I have made it three times in the past month because it gives me the wonderful flavor of the Southwest food that I love so much, but also because it is made with fresh ingredients that are so yummy and light.

This is one of those dishes that the kids can easily help with because many of the ingredients are easily dumped right in.  When it’s all in the bowl, hand someone a large spoon to stir and combine.  Voila!  You will have a delicious and healthy side dish or snack for you and your family to enjoy!

 

Southwestern Black Bean & Corn Salad

1 cup whole kernel corn (drained, if using canned)

1 cup black beans (drained and rinsed)

1 cup diced tomato (drained)

1 Tablespoon jalapeno pepper, finely diced (remove the vein and seeds for less heat)

1/2 cup diced purple onion

2 Tablespoons cilantro, chopped

2 Tablespoons white vinegar

1 Tablespoon olive oil

1/4 teaspoon chili powder

salt and pepper, to taste

 

In a large bowl, combine all ingredients.  Cover and refrigerate.  Serve with tortilla chips, on tacos, burritos, enchiladas, etc., or add it to a delicious Taco Salad.

 

 

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