11749 Black Bean and Corn Salsa-Salad 20 minutes 20 minutes Plenty Fri Mar 21 15:11:56 -0700 2008 Fri Mar 21 15:11:56 -0700 2008 Easy Other User http://www.chow.com/recipes/11749 Fri, 21 Mar 2008 22:11:56 GMT They say that if your plate is full of colors, you’re doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with tortilla or pita chips. It’s Mexican inspired with a surprisingly pleasant kick of spice.

Note: I left the cilantro out because my father loathes it. I’d normally add it in for the salsa. Parsley is an adequate substitute for those sensitive to cilantro’s strong bite.

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  • Wash, chop, drain, rinse all ingredients accordingly. Place in bowl.
  • Squeeze in citrus juices, sprinkle sea salt and cayenne, add vinegar and oil, stir, taste. Adjust accordingly.
  • Can be eaten right away, but best if marinated in the fridge for an hour. Stir each time you eat.
  • Serve over grilled fish, chicken as a garnish, enjoy as a side salad, or entertain the crowd by using it as a dip for tortilla or pita chips. Enjoy.
    • ]]>     http://www.chow.com Garlecchina 53 Starter 1 regular-sized can black beans (Goya is good), drained and rinsed

    ]]>     1 regular-sized can corn, drained

    ]]>     3 medium stalks celery, diced finely

    ]]>     2 scallions, chopped finely

    ]]>     4 plum tomatoes, de-seeded, diced finely

    ]]>     1 tbsp. white onion, chopped finely

    ]]>     ground sea salt, to taste

    ]]>     cayenne pepper powder, to taste

    ]]>     juice of 1/2 lime

    ]]>     juice of 1/2 lemon

    ]]>     1 tbsp. canola oil

    ]]>     1 1/2 tbsp. red wine vinegar

    ]]>     OPTIONAL: 1 tpsb. cilantro, OR parsley, chopped finely

    ]]>     39 salad 1159 salsa 1058 garnish 384 easy 281 no cook 584 black beans 235 corn 390 spicy 512 mexican 793 dip 16617 bean dip 804 simple 769 crowd pleaser 867 appetizer 332 vegan 435 vegetarian 3691 variety 93 flavor 16681 garlecchina