Tuesday, September 8, 2009

Blackbean and Corn Salad

My mom just came to visit and made a blackbean and corn salad that was super tasty and super easy. This is going to be one on our regular meal rotation.


1 can blackbeans
1 1/2 cans sweet corn
1 cup grape tomatoes
8 leaves fresh basil
8 scallions
2 tsp olive oil
1 tsp white balsalmic vinegar
Sea salt


1. Drain corn and blackbeans, pour into bowl
2. Chop Basil, add to bowl
3. Chop scallions, add to bowl
4. Add olive oil and white vinegar to bowl
5. Mix
6. Salt to taste
7. Cut grape tomatoes in half. Add to each individual bowl.
8. Enjoy!

Note: The corn and blackbeans stay good in the refrigerator for a few days, however the tomatoes get wonky after a day or so. Therefore, to make the salad last longer add the tomatoes only when ready to serve.

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