BLACK BEAN AND CORN SALAD
We had some friends over for dinner on Sunday. It’s become a tradition that I have to try out a new recipe on unsuspecting victims our dinner guests, so I simply couldn’t disappoint. But I also couldn’t do any shopping for it and I invited them very last minute, so I went digging through the cupboards and surfing on the food network site, and this is what I came up with.
I am very happy to report that I LOVED it!
Eric said it was ‘good’ and I didn’t try it on the babies or Quinn, mostly because I didn’t want it all over the floor while we had guests over… but they will be testing out the leftovers throughout the week.
// Find the recipe after the jump…
BLACK BEAN AND CORN SALAD
adapted from this Food Network recipe.
INGREDIENTS
-1/4 C Balsamic Vinegarette
-1/3 C EVOO
-a pinch of Salt
-a sprinkle of Pepper
-1 warmed up package of frozen corn. Or a few fresh ears of corn on the cob, grilled & de-cobbed
-1 Tbsp dried basil. Or one healthy handful of fresh basil, chopped.
-a handful of garden fresh tomatoes, sliced
-1 can black beans, drained & rinsed
-1 can garbanzo beans, drained & rinsed
RECIPE
Pour the Balsamic, basil, salt and pepper in a bowl. Wisk to combine, set aside.
Gently mix the corn, tomatoes, black beans & garbanzo beans together in a large bowl. Add the liquid mixture and gently combine the flavors. Add salt and pepper to taste. Cover and refrigerate for at least an hour before serving.
Enjoy!
just love
//kelly
