Behind the Recipes
Black Bean and Corn Salad by Divya Gugnani
Makes 3 servings
INGREDIENTS:
3 tablespoons fresh lime juice
1/4 cup olive oil
1/2 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
3/4 cup frozen corn kernels
1/2 green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 plum tomato, chopped
3 green onions, thinly sliced
PREPARATION:
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a plastic container. Cover the container with a lid and shake it until all of the ingredients have mixed together.
2. In a bowl, combine beans, corn, avocado, bell pepper, tomato, green onions and cilantro. Shake the dressing and add the salad to the plastic container.
3. Stir the entire mixture and serve at room temperature.
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