Fresh Corn & Black Bean Salad
*I like to serve this salad over lettuce, topped with crumbled queso fresco, crushed tortilla chips and chopped avocado.
What You'll Need:
For the Dressing:
juice of 2 limes (3-4 T.)
1 small garlic clove, minced
1-2 t. honey (to taste)
1/4 t. cumin
1/3 c. canola oil
salt and pepper to taste
For the Salad
2 ears of fresh corn, cooked & kernels removed
1 can of black beans, rinsed and drained
1 pint of grape or cherry tomatoes, halved
1 bunch of radishes, very coarsely chopped
1/2 c. chopped green onions (or you could use 1/4 chopped red onion)
1/4 c. rough chopped cilantro leaves
What you do:
1. Make the dressing: Combine all the ingredients for the dressing and set aside.
2. Combine the salad ingredients in a large bowl. Add the dressing. Toss to combine.
3. Refrigerate for at least 30 minutes before serving to blend the flavors.