Black Bean & Corn Salad Recipe
A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.
Prep time: | Southern/soul food |
Servings: 4 |
Goes Well With: Tortilla chips and guacoloe, tortillas
Wine and Drink Pairings: A cold beer with a lime
Ingredients
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Directions
- Mix together the beans, corn, tomatoes, peppers, and jalapeno.
- In a separate bowl combine the lime juice, lime zest, balsamic vinegar, microgreens, and cumin. Slowly whisk in the olive oil. Whisk constantly as you're pouring in the oil until the mixture thickens. Season with salt and pepper to taste.
- Pour mixture into the salsa and toss until completely coated.
- Refrigerate for at least one hour or overnight. Toss again before serving.