Feliz Cinco de Mayo!! Tonight the Thayer family had our usual Cinco de Mayo Taco bar, featuring make your own tacos with chicken or flank steak, lettuce, tomato, shredded cheese, and plain Greek yogurt instead of sour cream. We also had my favorite, yummy black bean salad. I love making this salad, it's easy, flavor-filled, great for BBQs, and you can make it ahead of time.
Black Bean Salad
Serves 6-8, Total time 15 minutes
In a bowl, mix beans & corn.
Chop pepper, onion, & tomato. Add to beans/corn.
Add cilantro, garlic, & lime juice.
Toss in vinegar & olive oil.
Here's the recipe...
Ingredients1 can (15oz) Black beans, drained & rinsed
1 can (15oz) Whole corn, drained & rinsed
1/2 green bell pepper, diced
1/2 cup diced red onion
1 roma tomato, diced
1-2 tbs fresh cilantro, chopped
1 clove garlic, minced
Juice of 1 lime
1/4 cup olive oil
4-5 tbs Red Wine vinegar
Salt & pepper to taste
In a salad/serving bowl, combine beans & corn. Then add green pepper, onion, and tomato. Mix in cilantro, garlic, and lime juice. Toss with oil and vinegar, mix well. Serve right away, or cover with cling wrap and refrigerate for later. Enjoy as a side dish, over a bed of lettuce, or with tortilla chips.