Still have some corn? Another patch soon ready? Write down this recipe and be sure to make it. Austin and Kate served this as an appetizer at their wedding. I had to get the recipe from Kate’s mom.
The corn sweetens everything while the onion gives a bit of bite. I love the grassy parsley with the fresh tomato. It just all blends so well.
Adapted from Kate’s mom’s recipe
2 cups cooked black beans
2 cups corn, yellow or white (frozen or fresh, lightly cooked)
1 huge tomato, diced
2 T diced red onion
2 T chopped fresh parsley
2 T fresh lemon juice
1 T canola oil
1 t chili powder
1/4 – 1/2 t salt
Mix everything together. Refrigerate a couple of hours before serving. Eat with tortilla chips (or cucumber slices).
Yield: about 4 cups