I found this recipe in an outdoor magazine. It called for a 15 oz can of black beans and a 15 oz can of corn, but since I do not like to use canned vegetables I substituted 8 oz of dried black beans which I cooked and drained and 12 oz of frozen corn, thawed. Just like with any salad feel free to add or subtract what you like. It will always turn out colorful. Delicious and beautiful, a winning combination.
Dressing
1/3 Cup olive oil
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1 Clove of garlic, minced
1 1/2 Teaspoon of Oregano
1 1/2 Teaspoon sugar
1/8 Teaspoon Pepper
Salt to taste
Salad
Black Beans
Corn
1 Cucumber, chopped
1 Avocado, chopped
3/4 Cup red onion, chopped
1/2 Cup tomato, diced
1/2 Cup sweet red pepper, chopped
2 Jalapenos, seeded and chopped
1/4 Cup cilantro
In a large bowl, add all the ingredients together for the salad. Combine the ingredients to make the dressing, add to the salad, and then stir all together. It only gets better after sitting in the refrigerator for a few days.
Awesomely delicious recipe! Also good with a touch of canned (not dried) ancho chille peppers. This is a great dish for parties. Unlike you though, I found it was best eaten after just a few hours of marinating and got kinda slimey the next day. Maybe that's because I used canned instead of dried beans though.
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