CORN SALAD OR SALSA
Big sis introduced me to this lovely and refreshing summer salad. It was a huge hit with my five brothers at Dad’s 90th birthday party. This salad would make a great addition to any
holiday feast, especially because it can be made a couple of days in advance.
As with most salads or salsas, it can be modified easily, depending upon what is available fresh from your garden or market. I like it quite limey and with a bit of heat, but you may wish to adjust according to your taste.
In our house, we have served it with chips at parties, or as a side salad next to enchiladas, but it could work well as a dinner salad if the amount of beans were doubled. In that case, I’d serve it on a bed of fresh lettuces.
This is enough for a big party, and it’ll last several days in the fridge.
1 – 2 cans (15 oz.) black beans, drained and rinsed. If, like me, you are trying to use dried beans, begin to soak beans the night before you plan to make the salad. Completely cook them. Rinse under cool water, Drain. Whatever you don’t use in this recipe can be frozen in a plastic bag.
3 c. fresh corn, stripped from the cob (about 4 ears of corn on the cob). Out of corn season, I’ve used frozen corn successfully.
2 ripe avocados, pulp scooped out and chopped
1 small zucchini, finely chopped
2 tomatoes chopped
1 Bell pepper finely chopped
1 large sweet onion (Bermuda or Vidalia) finely chopped
1 bunch of cilantro, about 1/2 C. chopped
1/4 C. chopped parsley
2 Tb. Habanero sauce (I like Melinda’s brand)
1 T. cumin
1/2 C. fruity olive oil
2/3 C. lime juice (I used half key lime juice and it works nicely)
DIRECTIONS: Mix all ingredients. Let sit for an hour or longer. ENJOY!