Friday, November 18, 2016

While preparing for the days meal, one of our team member placed the ingredients for our Corn and Black bean Salad into a storage container creating a piece of food art.

Corn and Black Bean Salad
Serves 4-6
  • 15 ounces can of black beans
  • 15 ounces corn kernels, frozen              
  • 1/2 large green bell pepper, diced
  • 1/2 red onion, sliced                               
  • 1 tomato, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 lime, juiced 
  • 1/4 cup olive oil                              
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper                              
1. Thaw corn under warm water, drain and empty into a large mixing bowl. Drain and rinse the black beans, combine with corn.
2. Add the remaining ingredients and gently toss with a spoon. Allow the mixture to rest in the refrigerator for a half hour before serving.

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