Tommy’s Southwest Corn and Black Beans
Makes about 4½ cups. Tommy Simmons, The Advocate’s former food editor, makes this all the time for her grandchildren. They like it as a dip or as a side with fish and chicken. She likes it over lettuce as a salad.
1 (15-oz.) can whole kernel corn, drained
1 (15-oz.) can black beans, rinsed and drained
½ red medium bell pepper, chopped
¼ cup fresh cilantro, chopped
1 (4-oz.) can chopped green chilies (mild), drained
1 or 2 garlic cloves, finely minced
5 green onions, chopped
2 or 3 fresh tomatoes, chopped
½ cup vegetable oil
¼ cup apple cider vinegar
About 2 tbls. fresh lime juice or juice of 1 small lime
1 tsp. chili powder
Tabasco sauce to taste (she adds about ¾ tsp.)
1. In medium bowl, combine drained corn, black beans, bell pepper, cilantro, green chilies, garlic, green onions and fresh tomatoes. Set aside and make dressing.
2. Dressing: In small bowl combine oil, vinegar, lime juice, chili powder and Tabasco to taste. Whisk until thoroughly combined and pour over corn and bean mixture. Cover and refrigerate until ready to serve.
Note: This is better if flavors can marinate for an hour or two ahead of time.