My sister-in-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.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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