I had first tried this two years ago at my sister-in-law’s. I’d asked for the recipe and never got around to making it until this week. It is just as good as I’d remembered it to be!
(Serves: 4 / Prep time: 10 minutes)
¼ cup light mayo
2 tbsp lime juice
½ tsp ground cumin
1 can (19oz) black beans, rinsed and drained
1 can (11oz) whole kernel corn, drained
1 cup quartered grape tomatoes or cherry tomatoes
½ cup chopped red onion
2 tbsp chopped fresh cilantro
1 tsp chopped jalapeno pepper (optional)
1. Combine mayo, lime juice & cumin in medium bowl.
2. Stir in remaining ingredients.
3. Serve chilled or at room temperature.
Me, being me… I added in a whole lot more coriander and cumin than what the recipe calls for. (I just love coriander and cumin!) I substituted lime juice with calamansi juice –because that’s what I have and I couldn’t be bothered going out to get some lime. We skipped the jalapeno pepper.
Josh loved it; Zoë was okay with it, but said that she was not very keen on the black beans and the cherry tomatoes. Oh, well.
