I was making Tangerine Chicken Tacos for dinner and wanted a light side to go with the tacos. There were a few ears of corn in the refrigerator and black beans always go well with tacos. Rachael Ray has this great idea of mixing corn and black beans in lime juice with red pepper and red onion. Her original recipe uses frozen corn, but I grilled the corn instead. Grilled corn has wonderful flavor and is a great way to eat corn in the summer. This side tasted great with the tacos!
Ingredients:
15-ounce can black beans
3 ears of corn, shucked
1 red pepper, seeded and chopped
1/4 red onion, diced
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 lime, juiced
1 teaspoon hot sauce
1 tablespoon olive oil
Prepartion:
1. Grill corn, turning twice, for about 6 minutes.
2. While the corn is cooking, mix the rest of the ingredients together.
3. Cut corn off the cob and mix into bean mixture.
4. Mix well. Serve with corn slightly warm or entire mixture cold.
Ingredients:
15-ounce can black beans
3 ears of corn, shucked
1 red pepper, seeded and chopped
1/4 red onion, diced
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 lime, juiced
1 teaspoon hot sauce
1 tablespoon olive oil
Prepartion:
1. Grill corn, turning twice, for about 6 minutes.
2. While the corn is cooking, mix the rest of the ingredients together.
3. Cut corn off the cob and mix into bean mixture.
4. Mix well. Serve with corn slightly warm or entire mixture cold.