I got this recipe from my dear friend Nan. I have made this for years. I have changed it up just slightly from the original recipe. I like more corn than black beans but you might like it the other way around and I use less of the olive oil. It originally had 3/4 of cup.It is a great salad for the summer months. Full of flavour with the great citrus cumin dressing. One that you will get rave reviews if you bring it to any BBQ or picnic. Try this salad out today!!!
3 cups frozen corn cooked quickly in the microwave and then run under cold water
1- 15 oz. can of black beans, drained and rinsed
1 sweet red pepper, seeded and diced
1 green pepper, seeded and diced
2 Tbsp. chopped fresh cilantro
Sour cream for garnish
Dressing
1 clove garlic, minced
1/3 cup olive oil
2 Tbsp. fresh lime juice
1/2 tsp. cumin
Dash of salt
Combine corn, beans, peppers and cilantro in a large bowl. In a separate bowl whisk together dressing. Toss with the corn mixture. Refrigerate covered to let the flavours meld. Serve on individual salad plates garnished with sour cream and a sprig of cilantro.
