BLACK BEAN AND CORN SALAD : MEXICAN FOOD RECIPE
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!
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
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.