I've been testing out a few recipes to go with my Super Bowl Chicken Taco Bar this Sunday and this one came up a winner. It's easy to put together and ads a fresh, flavorful and healthy element to the lineup. Black beans and corn come together with a sweet and spicy kick. It's so good, you won't be able to stop eating it!
- It's also extremely versatile. Use it in place of chicken for a tasty vegan taco filling or add two cups of the salad and one cup of your chicken taco filling to a quart of chicken stock and you have instant Chicken Enchilada Soup!
- Go ahead. Pile it on!
- Black Bean and Corn Salad
- adapted from This Recipe at The Food Network
2 - 14 ounce cans black beans, rinsed and drained
4 cups frozen corn kernels
1 red bell pepper, seeded and chopped
1 red onion, chopped
1 tablespoon cumin
2 teaspoons agave nectar or honey
1/4 cup lime juice (about 2 limes)
1/4 cup canola oil
hot sauce to taste (I prefer Frank's Red Hot)
Salt and Pepper to taste