Sunday, August 28, 2011

Spicy Corn & Black Bean as Salad, Salsa or Dip!!

I was so excited to share this recipe because it's incredibly tasty and versatile but so easy and quick to whip up! Also, it's guaranteed crowd pleaser that won't break the bank.

So make
this simple seasonal side dish at for your next beach picnic or lazy Sunday afternoon al fresco fare with beloved friends and family.

Did you know: Out of 10,000 items in a typical grocery store, at least 2,500 items use corn in some form during the production or processing! Corn can be found in cake mixes, instant coffee, chips, Aspirin, toothpaste and yogurt (just to name a few).
- 3 corn ears
- 1 can of black beans (rinsed & drained)
- 4 tsp Italian parsley chopped
- 1 avocado, pitted, peeled and diced medium
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil 

- 1/4 tsp of cayenne pepper (optional)
- salt & pepper 

1. In a large pot with boiling water, slowly add the 3 corn ears and cook until tender (about 10 minutes). Remove corn ears from boiling water and cut kernels off cobs.

2. In a large non-stick skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add the corn kernels and cook, stirring occasionally until browned in spots, for about 3 minutes.

3. Transfer corn to a large bowl and stir in black beans, freshly chopped parsley, lime juice and avocado. Season with salt & pepper.

Try this: This side dish would be delicious with corn chips, toasted pitta chips, pork tacos, baked chicken or quesadillas.
Recipe adapted from Everyday Food.


  1. This is an amazing dip! It seriously wins crowds over at the dip of a chip!

  2. Can you eat it like a salad? It looks like you can.

  3. As Tina Turner says, "Simply the Best, Better than all the Rest!"

  4. Haha, thanks to all your great comments! More exciting recipes to come!!

  5. This comment has been removed by a blog administrator.

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