I'm delighted to host two verra special guests in the Tavern today! Please welcome Mr. and Mrs. N from N. N. Light's Book Heaven Promotions! This Corn and Black Bean Salad is a favorite in their home, and Mr. N has graciously agreed to share his recipe with us.
If you have any questions for them, please feel free to jot them in the comments below. And for my author friends, you can check out their promotional services in the link below, which I highly recommend. In addition, I encourage everyone to see what's happening each month on their website. Lots of events, giveaways, and great reads. Check them out here: https://www.nnlightsbookheaven.com/
Look positively delicious!
Corn and Black Bean Salad
4 cans of black beans, drained and rinsed
1.5 kilo of frozen or fresh corn
½ cup chopped red onion
1 red bell pepper, diced
1/3 cup cilantro
1/3 cup fresh-squeezed lime juice
2 teaspoons honey
1 teaspoon hot sauce (optional but gives great flavor to the salad)
1 teaspoon cumin
1/3 cup extra virgin olive oil (best you can find)
Salt and pepper, to taste
In a large bowl, combine black beans, corn, red onion and red bell pepper. Set aside.
In a small bowl, mix lime juice, olive oil, honey, hot sauce, cumin, salt and pepper. Whisk until it resembles a dressing.
Pour over vegetables and toss until dressing is coating vegetables. Taste and adjust seasoning, if necessary. Fold in cilantro and serve.
Will stay fresh in the refrigerator for a week to ten days.
Note: This recipe is adapted from a recipe MR N found on Epicurious.