I don’t eat black beans and corn a whole lot anymore … it doesn’t fall within my food guidelines, but once in a while I will eat some (which yummm) but then, generally, I feel the effects the following day.
The Boy and Hubby, and the majority of my friends, however, DO eat corn and black beans, so heck, summertime is here and THIS is the perfect BBQ/Pool Party dish to be making!
So, let me get this out of the way, right now.
I generally use canned corn. Yes. I do. From Aldi, no less. It’s what I have on hand and well, I’m sorry, when the corn in the store looks like crap, this is the way to GO! However, this time, I used leftover Oven Roasted Chili Lime Corn because I had a few ears leftover and the best way to boost your grocery budget is to use up those leftovers!
I think I need to start making a few extra ears in the future!
1 can of black beans, rinsed and drained
1 can of sweet corn, drained OR 2 ears of sweet corn, cooked and cut off cob
1/3 cup of red onion, chopped *Tip: add the onions to a bowl with a little ice water and let sit for a few minutes to take the bite away! Drain well
1/4 cup of chopped cilantro or parsley for those that hate cilantro
juice of one lime
1/2 tsp chili powder
1/2 tsp salt (I use a little less than this)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
2 tbs olive oil
Add the lime juice, olive oil, chili powder, salt, paprika, cumin and black pepper to large bowl. Whisk well to combine.
Dump in the black beans, corn and red onion. Stir well to combine and coat with the marinade.
Add the parsley, and again, gently stir to combine and incorporate the parsley.
Chill for an hour or so to let everyone become best friends and serve up!
#BlackBeans #Corn #PoolParties #BBQ #QuickDish
Looking forward to sharing with some of these GREAT Parties … go check them out!
Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.