Thai Style Black Bean Salad
1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 small onion, chopped
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon minced fresh ginger root
1/2 teaspoon salt
Cook corn according to package directions. Transfer to a bowl; add the beans, onion, red pepper, cilantro and jalapeno.
In a separate small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Co-Author of Garden Candy Basics