Featured Recipe

So a friend of mine asked me what she should make for dinner tonight. I said she should make chicken quesadillas because, who doesn't like chicken with peppers, onions, salsa and melty cheese inside a tortilla and then fried? Then I suggested she serve it with Black Bean and Corn Salad, to which she sounded pretty darn excited. So, Tahnee, this one's for you.

Black Bean and Corn Salad

1 can black beans
1can of corn (or about 3/4 cup frozen corn, thawed)
2 roma tomatoes, diced
2 small green onions, diced
1 TBSP extra virgin olive oil
1 tsp lime juice
1 tsp chili powder
1/2 tsp each cumin, paprika and garlic powder
1/2 tsp honey
salt and pepper to taste

1. Rinse the black beans well. Set aside to drain
2. Mix the dressing and whisk well.
3. Mix the beans and veggies and coat with the dressing
4. Let sit about 30 minutes in the fridge. Stir thoroughly to coat before serving