Friday, July 17, 2009
1 cup frozen corn
1 can (15-oz.) black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tbs. sesame oil
1 Tbs. rice vinegar
1 Tbs. lime juice
2 garlic cloves, minced
1 tsp. minced fresh ginger root
1/2 tsp. salt
Cook corn according to package directions. Transfer to small bowl; add the beans, onion, celery, red pepper, cilantro, and jalapeno.
In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger, and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.