4 can Black beans, canned, drained and rinsed well
1/2 Red onion, minced
2 C Roasted red bell pepper, small diced
1 bunch Cilantro, fresh, rough chopped
1 bunch Scallions, sliced thin on a bias
1/4 C Red wine vinegar
1 Lemon juiced, fresh squeezed
1 tsp Dijon mustard
1/2 C Olive oil or vegetable oil
4 tbsp. CHA! by Texas Pete®
1 tsp Cumin
1 tsp Chili powder
Salt and pepper to taste
YIELD: 2 quarts PORTION (Serving Size):
Turn on oven broiler.
Drain the corn and place it in a mixing bowl. Toss the corn with the olive oil and season with salt and pepper. Place the corn in an oven-safe dish and place the under the broiler for approximately 5 minutes or until the corn has lightly charred. Place the corn in the refrigerator to chill.
Once the corn is cold, place it in a large mixing bowl. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well.
Place all ingredients for the salad dressing into a blender and puree until smooth. Pour the dressing over the corn and black bean salad and mix well. Season the salad with salt and pepper and keep refrigerated until ready to use. Serve with the Molten Mexican Fried Texas Pete®balls (see recipe).