This spicy salad is a favorite with tacos or quesadillas in my house. Try adding more red pepper or hot sauce if your tastes run a little more on the hot side.
1 - 15 oz. can black beans, rinsed and drained
1 c. frozen sweet corn, thawed and drained
1/2 c. sliced green onion
1/2 c. diced red pepper
1/2 c. salsa -- choose the intensity based on your preferences
2 T. olive oil
1-2 tsp. lime juice
crushed red pepper or hot sauce to taste
Combine black beans, sweet corn, onion and pepper in a medium-sized bowl. Set aside.
Mix remaining ingredients in a screw-top jar. Position the lid on the jar and shake vigorously to mix. Pour the dressing onto the prepared vegetables and toss to coat. Refrigerate at least 2 hours before serving to allow the flavors to blend.
This snappy soup takes advantage of leftover Black Bean and Corn Salad and adds a rich tomato base and some cream to swirl in.
2 c. Black Bean and Corn Salad
4 c. V8 or tomato juice
1 c. light cream
1 c. cooked, diced chicken
Combine the first three ingredients in a stockpot. Place over medium heat and stir frequently until boiling. Reduce heat and simmer, covered, for 10 minutes. Add chicken and simmer an additional 10 minutes. Serve with tortilla strips if desired.