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Corn and Black Bean Salad

(featured at our 2010 Anniversary BBQ and adapted from a recipe by our friend Cynthia)

NOTES: This recipe makes about 6-8 servings. You can use one 15 oz can of black beans drained and rinsed for the cooked beans. You can use frozen white corn, but skip the parboiling and just rinse with cool water to defrost. Be sure to clean the seeds and white pith out of the peppers before chopping. (And don't touch anything sensitive after handling jalapeno peppers. Trust me on this.)

2 cups cooked black beans, drained and rinsed
2 cups fresh white corn, parboiled for 2 minutes, drained and rinsed with cool water
1/3 cup finely chopped red onion
1/3 cup finely chopped cilantro
1/3 cup fresh squeezed lime juice
1/4 cup finely chopped red bell pepper (optional)
1 or 2 finely chopped japapeno peppers
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

Combine all ingredients in a bowl and toss well. If you want more spice in the salad, add more cumin - I've used up to a tablespoon. Chilling the salad for a bit before serving will allow the flavors to blend nicely.