Fiesta Friday: Corn and Black Bean Salad

Warmer weather is almost here to stay and this past Friday we enjoyed our first meal al Fresca!

What says warm weather and weekend like some fresh Mexican food?

So with my culinary thinking cap on I decided to make a little something off the top of my head and boy, did it turn out delicious.

The menu consisted of:

Grilled chicken quesadillas with whole wheat tortillas, sautéed green pepper, red onion and garlic, lite shredded cheese and Trader Joe’s Tropical Salsa (pineapple, mango and red jalapeños – deliciousness).

But the main event if I might add was my corn and black bean salad.

It was light, healthy and delicious!

I’m an advocate for big flavors and light on calories and this salad fit the bill.

Here’s what you’ll need:

  • Chili powder
  • 1 can of organic black beans
  • 1 bag of frozen corn
  • 1 small lime
  • 1 tbsp. Lemon juice
  • 1 tbsp. Olive oil
  • Cilantro to taste (some people love it, other people hate it)
  • Half yellow onion diced
  • 1/2 cup diced sunburst tomatoes or cherry tomatoes

Here’s what you’ll do:

Spray a skillet with cooking spray, add frozen corn. Sprinkle with garlic salt and chili powder. Sauté the corn until the corn is somewhat blackened.

While that’s cooking, drain the black beans and rinse. Add to a bowl.

Next, you’ll dice the yellow onion and tomatoes.

Once the corn is cooked add that with the black beans, yellow onion and tomatoes.

Squeeze the entire lime ove the mixture. Drizzle with oil, add some black pepper.

Next, chop the cilantro to taste and mix.

Let the mixture sit in the refrigerator for at least an hour.

Serve as a side dish or eat it with chips and enjoy!

This was so simple and so delicious! Like I said it’s a healthy treat that’s great for either a side dish or even as an appetizer at your next cookout!


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