HOWDY
friends! As our American Independence
Day celebration draws near, I wanted to pop in and share a yummy salad recipe, that is
very quick & easy to put together, and ALWAYS a hit!
My
brother brought home the recipe a few years ago. He had eaten it at a friend’s house, and
loved it, so he asked for their recipe.
He and my sister have been making it regularly ever since. The recipe he brought home was made with corn
& black beans. I decided to adapt it, and leave out the corn.
I made my version for a hungry crew at our recent Memorial Day celebration, and
it was a definite success.
Some
folks liked it as it is intended (as a salad), others thought it worked well as
a dip. (I think I might give it a few
pulses in the food processor if I decide to serve it as a dip. I wouldn’t want it completely smooth, but a
little less chunky might be good for dipping.)
My niece even decided it made a great hot dog topping!
However
you might decide to serve it, or adapt it (as I did), you really should try it. It’s delicious, and sure to be a favorite for
your family like it has become for mine.
I’ve
tried to track the original recipe (to give proper credit, where credit is due),
but I’ve had a hard time nailing it down.
The closest I’ve come is what the internet refers to as Paula Deen’s
Corn Salad . However, I’m not even
sure that it came from Paula Deen, as I haven’t found it on any of her
websites, or anywhere with attribution other than the name. Maybe somebody thought it sounded like
something she might make and gave it the name, or maybe she really did
originate it. I really don’t know, but I
do know that it is wonderful! That
recipe uses only corn (no black beans),unlike the recipe my brother brought
home, but pretty much everything else was the same. I figured if it could be made with just corn,
it could be made with just beans, so without further ado…here’s my version.
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| (Photo quality isn't nearly as good as the salad is!) |
Black
Bean Salad
Ingredients:
2 (15 oz.) cans black beans, rinsed
& drained (the original recipe my brother brought home called for 1 can
black beans & 1 can whole kernel corn - both rinsed & drained)
2 cups grated cheddar cheese (sharp
cheddar adds a really nice flavor, but I’m sure you could substitute a Mexican
cheese blend or whatever you happen to like)
1 cup mayonnaise (I prefer real
mayo, as Miracle Whip tends to lend a sweetness that I don’t want)
1 cup red bell pepper, chopped (or
you can use any combination of your favorite, red, yellow and/or green bell
peppers - my brother’s recipe uses green - I’m even thinking I might try adding
a chopped jalapeño or two next time!)
1/2 cup red onion, chopped (I
prefer to use the sweet red onions when I can find them)
1 (10-1/2 ounce) bag coarsely
crushed chili cheese flavored corn chips
Instructions:
Mix all ingredients (EXCEPT
crushed corn chips) and chill. (If you have time...make it the night before you plan to serve it, to allow the flavors to fully develop. If you're in a hurry, don't worry, it will still be fabulous!) Sprinkle
crushed corn chips over the top of your salad just before serving. (You can also stir them directly into the
mixture if you prefer. Either way, don’t
do it too early, or they’ll lose their crunchiness.)
I hope you’ll give this one a try,
and let me know what you think. I’d love
to hear about the variations you might choose!
Happy 4th of July my friends... I
pray that you’ll have the opportunity to celebrate our country’s Independence
Day with your family & friends, as I plan to. May we never forget the sacrifices made by so
many to grant us (and maintain for us) the many freedoms we so often take for
granted. I’m especially thankful to live
in a country where I am blessed with the freedom to openly worship & serve
my Lord & Savior Jesus Christ! May
it always be so.
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| Photo credit: http://www.webweaver.nu/clipart/4th-of-july.shtml |
May God Bless America, and each
one of you my friends!
Blessings,
--Faithy
