Black Bean and Corn Salad ( Dip )

[pauhaus]

Hey Kathleen,

Here is that Black Bean and Corn Salad (dip) that Jay liked. I put in a little extra lime juice and broiled the canned corn just until a little brown (I didn't have any fresh corn to grill) and I just used cilantro and italian parsley, no basil. Enjoy!

SERVES 6 -8
Dressing
* 1/3 cup olive oil
* 2 tablespoons fresh lime juice
* 1 tablespoon red wine vinegar
* 1 clove garlic, minced
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons salt
* 1/4 teaspoon sugar
* 1/8 teaspoon black pepper

Salad
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup grilled fresh corn kernel or 1 can corn, drained
* 3/4 cup red onion, chopped
* 1/2 cup tomato, diced
* 1/2 cup sweet red pepper, chopped
* 2 jalapenos, seeded-and finely chopped
* 1/4 cup fresh cilantro or parsley or basil, finely chopped

1. In a large bowl, combine salad ingredients.
2. In a small bowl whisk together dressing ingredients.
3. Pour over the bean mixture and toss until all ingredients are coated.

[LucyGoose]

Thanks Paul.......copying it now!! It was really good!!

[pauhaus]

Thanks Kathleen, so was your 3 Bean Salad...hint, hint.

[LucyGoose]

Done.....Done......Hugs!!

[LucyGoose]

I finally made this.....and Paul.....both Jay and I think yours was better!!! .. ....For real, I don't know what it is, I did, but mine is okay, I guess, but then Jay came home from work and when he ate it, he was like.....somethings different.....I go "I know...Paul's was better/different"..... Only thing was I think maybe I put too much cilantro......and I didn't put the whole 1/4 cup.....I did not have fresh parsley......I know when I called and talked to your friend, he said you put both to make a 1/4......I will be making this a few times to get the knack.....

Thanks Paul!!!

[pauhaus]

Kathleen. Isn't that always how it is? It's funny but when I first made it I really didn't like it, but when I tried it the next day I got addicted to it. I add the juice of one whole lime, used half parsley and half cilantro to make a generous 1/4 cup and I think I may have used extra cumin in the dressing. Did you try broiling the canned corn to brown it up a little bit? I did that too but I made sure I tossed the corn with some olive oil before I broiled it so I wouldn't dry it out. I think grilling fresh corn on the cob will give you the best flavor but we didn't have any fresh corn in at the time. Keep playing and you'll get it.

[LucyGoose]

Hey Paul....Made this again......added 2 instead of 1 jalapenos, and heck, I still didn't taste any hot... .....and just wondering....what olive oil did you use? I used extra virgin.....that is what I use all the time.....I tell you I love this a lot!! Thanks!....Will take it to a class reunion thingy next week!

[pauhaus]

Hi Kathleen, I'm so glad you're enjoying it. I've been making it a lot too. I've been keeping some of the white membrane left on the jalapenos, I guess along with the seeds, that is where all the heat is. Did you try it with grilled corn yet?

[LucyGoose]

No, I have not.....

[LucyGoose]

Making this AGAIN!! .......AND, it is gluten free!!!!

[pauhaus]

Hey Goose, sorry to hear about your health problems, glad you're making more of this stuff. So what can you have it with or do you just eat it like a relish?