Monday, August 23, 2010

Black Bean Corn Salsa

I think my stomach is subconsciously aware that summer is coming to an end and because of this, I have been craving fresh fruits and veggies more in the past week than I did all summer. You just can't beat sweet corn on the cob, juicy watermelon and tart grapes on a hot day.

We went out on Lake Austin over the weekend and I brought the corn-black salsa below and it was a huge hit. The recipe calls it a salad and I guess you could eat it plan but it's much better with baked tortilla chips.

It's refreshing and low fat but has lots of tummy-filling fiber from the beans. I added some fresh jalapenos but of course you don't have to. I also omitted the avocado because I made it a day before to let all the ingredients combine and I didn't want brown avocado.

I know this recipe has nothing to do with margarine but it has a lot to do with being heart healthy so I decided to post it anyways!

Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)

1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

1 comment:

Louise - Carts said...

Great stuff! I keep learning new things every time I come back to your blog.