I have a serious love affair with Mexican food. If I had to choose just one ethnic food group to consume for the rest of my life, I would choose Mexican food. And I wouldn’t even shed a tear over losing pasta or pizza or hummus (and that’s saying a lot because I LOOOVE hummus).
Just about every weekly menu contains a Mexican dish and I actually have to watch myself to ensure I don’t overload on south of the border meals. One of the easiest, is tacos. I’m talking grab some ground beef and seasoning packet (shocking right?) and some crunchy taco shells and you’re set. It’s basic and a bit of a throwback to our childhood.
The problem with Mexican food is the side dishes… or lack there of. Adding beans and rice to an already carb heavy and cheesy meal is not my idea of a good time. So I’m constantly experimenting with veggie sides to go with our Mexican fare. This gem has been in the starting rotation for years! It packs a lot of flavor (and not a lot of calories) into each bite. It’s perfect to eat next to tacos and you’ll have enough left over to take to work the next day. It’s also a favorite for parties just bring some chips to scoop it up.
Corn and Black Bean Salad (or Salsa)
1 can corn
1 can black beans
1 diced red bell pepper
½ cup sliced green onions (about 3)
½ cup chopped cilantro
½ cup red wine vinegar
1 tsp sugar
2 tsp olive oil
½ tsp garlic powder
½ tsp cumin
½ tsp chili powder
½ tsp black pepper
Dash of salt
Drain and rinse corn and black beans. Combine with pepper, green onions and cilantro in a big bowl. In a small bowl combine remaining ingredients. Drizzle vinegar mixture over veggies and stir to combine. Cover and chill for 30 minutes, up to 4 hours.
Note:This recipe doesn’t have any heat, which I like because we’re usually pairing it with something spicy. Feel free to toss in a little cayenne or dice up a jalapeno to mix in if you’re looking for more of a kick.