Today students shucked fresh ears of corn, cut the kernels off the cob and
used them in this delicious salad. It was a big hit!
Corn and Black Bean Salad
2, 15 oz. cans black beans, rinsed ad drained
2 cups corn kernels (fresh, frozen or caned)
1 red bell pepper, seeded and chopped
1/2 cup white sweet onion, chopped
2 small jalapeno peppers, seeded and minced
1/2 cup fresh cilantro or parsley, finely chopped
1/4 cup fresh lime juice
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1/4 cup olive oil
Place all ingredients in a large bowl and mix. Chill and serve.
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