I love summer salads that are easy to make and so delicious.
Corn and Black Bean Salad - (Rachel Ray)
1 can 14 oz, black beans - rinsed and drained
2 cups frozen corn kernels (i used 1 can drained)
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 tsp hot sauce, eyeball the amount-Tabasco
1 lime, juiced
2 tblsp olive oil
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost.
I've made this salad several times and it's so quick and easy.
Corn, Bacon and Avocado Salad - (Yummly.com)
4 ears corn, husks and silks removed
6 strips bacon
1 red pepper, finely diced
1 large avocado, diced
1/4 cup fresh cilantro, chopped
2 limes, juiced
Cut the kernels off the ears of corn and set aside.
Heat a large skillet over medium heat.
Add the strips of bacon to the skillet and cook on both sides until the bacon is crisp, 6-8 minutes. Drain well and set aside.
Use 1 tablespoon of bacon fat from the skillet and put it back on the stove over medium heat.
To the hot skillet, add the corn kernels, and leave them without stirring until they start to sizzle. 1-2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most kernels have started to brown in spots.
Transfer corn to a large bowl. Refrigerate the corn until cool, at least 30 minutes.
Just before serving, combine all ingredients except bacon into the large bowl and season with salt and pepper to taste. Crumble the cooked bacon over the top and toss gently.
1/2 cup Calories: 200
Total Fat: 13g saturated fat
This recipe is a little more complicated but so delicious. My sister-in-law, Bronwyn, has made it for a family gatherings.