Black Bean en Salade

by Kimberley Thompson, Tastemaker in Residence - Recipe from the "Best of Byerlys" magazine

This is one of the recipes from Kimberley's family reunion post; you know the one that balances the Fear and Expectations of the "expected" recipes vs the new kids on the block recipes! Check out the rest of her recipes!

2 15 oz cans black beans, rinsed and drained
10 oz packed frozen corn, thawed (I use 1 can Green Giant Baby Niblets Corn.)
1/2 lb fresh jicama, peeled and diced into 1.2 inch cubes
1 red bell pepper, diced
5 green onions, washed and thinly sliced, including the green tops
2/3 cups fresh lemon juice
1/3 cup fresh lime juice
3 Tbsp olive oil
1/4 cup honey (original recipe uses sugar which stays weirdly grainy)
2 tsp minced garlic
1/2 tsp Tabasco


  1. Assemble all the vegetables in a large bowl.
  2. Mix the dressing ingredients together and pour over the vegetables. Refrigerate for 2 to 3 hours or overnight. Stir thoroughly before serving.
  3. My family eats this salad by scooping it like salsa using Dorito Scoops corn tortilla chips.