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Sunday, November 15, 2009

A New "Side" for Taco Night

Mexican food is our second favorite food next to Italian.  I don't know about you but we get tired of the same quick and easy mexican go to dinner: tacos with rice and refried beans.  Not only do we get tired of it, but we also sometimes want something more fresh and a bit more flavorful.  On the side of our turkey soft tacos I know make a quick, easy and healthy Black Bean & Corn Salad. My husband loves to actually use it as a salsa and puts it inside of his taco like a salsa.  I personally like it as a side dish next to my taco.  Also, if you mix it in with some chopped romaine lettuce, leftover taco meat, some shredded cheese and a bit of sour cream and salsa you have a great taco salad!  Check out the recipe and make it the next time you have "taco night" will be a hit!


  • 1 - 15 oz. can of black beans (drained and rinsed)
  • 1 - 12 oz. can of corn (drained)
  • 1 - 6 oz. can of black olives sliced in half
  • 1 red, orange or green bell pepper seeded and chopped small
  • 1 cup chopped grape tomatoes
  • 1 TB. chopped red onion
  • 1 TB chopped fresh cilantro (rough chop - nice to see the large pieces of green in this salad)
  • 2 TB. olive oil
  • 2 TB. apple cider vinegar
  • dash of garlic powder
  • dash of cumin
  • juice of a 1/2 of lime
  • salt & pepper to taste
  • 1/2 tsp. finely chopped jalapeno (optional)
  1. Place all ingredients in a large bowl in order listed above.
  2. Mix well with a spoon.
  3. Cover and put in refridgerator for a least 1 hour for the flavors to combine.
* serve as a side dish to your favorite mexican recipe or as a salsa on fresh tacos.

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