RECIPE: Southwest Summer Corn Salad
My sister-n-law gave me this recipe and it is great with burgers. If you have leftover ears of corn, cut it off the husk and toss it with a chopped green chili to substitute the can of Mexicana corn. It has better flavor and it is a good use of corn leftovers.
Southwest Summer Corn Salad
1 can Mexicana corn
1 can black beans, drained and rinsed well
1 red bell pepper, diced
2 stalks of celery, diced
1 small onion, diced
1-2 Tbsp fresh cilantro, chopped fine
2 Tbsp olive oil
1 garlic clove, minced
Juice of half a lime
salt and pepper to taste
1 cup julienned jicama (optional)
Mix all the ingredients in a bowl. Let marinate for 10 minutes at least before serving.