Corn, Black Bean + Bell Pepper Salad

This salad is an old favorite, and brings back warm memories of lake weekends and summer BBQs. In an attempt to will away the never-ending winter, I added this salad to the mix at our last ladies booze book club. The theme of the evening – aside from discussion around Cheryl Strayed’s Tiny Beautiful Things (see, men, we do talk about the books!) – was a springtime Mexican fiesta. With several vegetarian book worms in our group, this salad was a key part of the menu, served alongside a fajita bar with sautéed summer squash, zucchini, green pepper and onion. The salad can be prepared ahead of time (actually tastes better after marinating overnight), and leftovers are super versatile – the salad is delicious served as a dip with tortilla chips, as a salad topper over mixed greens, or combined with quinoa or barley for a full meal.


Serves 10
1 bag frozen corn, thawed
2 cans black beans, rinsed & drained
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 lime, juiced
1/4 cup fresh cilantro
1/4 cup tomato juice (optional)
2 tbsp extra virgin olive oil
2 tsp chili powder
2 tsp salt

Combine all ingredients, stir well
Season with additional cilantro, salt & chili powder to taste
Dig in!


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