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Receta Black Bean and Corn Salsa with a Sherry Lime Cumin Vinergarette
by Therese

Black Bean and Corn Salsa with a Sherry Lime Cumin Vinergarette

A light and freshly black bean and corn salsa with a variety of uses. Can be used with tortilla chips as a dip, a side dish to go with chicken or steak fajitas, or you can add some cooked quinoa for some extra protein for a tasty vegetarian dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Southwestern
  Raciónes: 6

Ingredientes

  • 2 Ears of fresh corn cut off kernels
  • 1 Can Black beans rinsed and drained
  • 1 Large Tomato chopped
  • 1 Jalapeño minced
  • 1 Small onion diced
  • 1 large or 2 small Garlic cloves minced
  • 1/4 C Fresh Cilantro chopped
  • 1/2 Green pepper diced
  • 1/8 Tsp. salt
  • Sherry Lime Cumin Vinergarette :
  • Juice of 1 Lime
  • 2 Tbl Sherry vinegar
  • 1 Tbl Agave nectar
  • 1 Tsp. Yellow mustard
  • 1 Tsp. Ground cumin
  • 1/4 C Olive oil
  • Kosher. Salt and black pepper to taste

Direcciones

  1. Place Corn, black beans , tomato ,jalapeño ,onion, garlic, green pepper and cilantro in a mixing bowl
  2. Add salt
  3. Gently mix together
  4. Set aside
  5. Place all of the Vinergarette ingredients in a separate bowl
  6. Whisk together and season with salt and pepper
  7. Pour dressing over black bean and corn salsa
  8. Mix together
  9. Let chill for at least a half an hour before serving