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BLACK BEAN AND CORN SALAD : MEXICAN FOOD RECIPE

mexican food black bean corn salad mexican food recipes

If you make this at the height of summer, use fresh sweet corn in lieu of canned. Serve with chipotle chicken, crusty cornbread, and a cold cerveza!

Serves 6

INGREDIENTS

1 red bell pepper
1 fresh habanero pepper
1 medium Vidalia onion
1 celery rib
1⁄4 cup sour cream
1⁄4 cup mayonnaise
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kernel corn, drained

DIRECTIONS

1. Remove the stem and seeds from the red bell pepper and cut into 1⁄2-inch pieces. Remove the stem and seeds from the habanero pepper and cut into 1⁄4-inch pieces. Remove the skin from the Vidalia onion and cut into 1⁄2-inch pieces. Cut the celery into 1⁄4-inch pieces.

2. Combine the sour cream and mayonnaise until well blended.
3. Combine the beans, corn, red pepper, habanero, onion, and celery in a large mixing bowl. Stir in the dressing until well coated.
4. Cover and refrigerate overnight. Serve chilled.

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