This Mexican Corn & Black Bean Salad is a fantastic compliment to any Mexican inspired meal and can be used as a side dish or ass a topping to tacos, fajitas and more!
I’ve been putting at least a few of my herb plants to good use lately. As you may guess the one I’ve used the most so far is the cilantro plant. Thankfully I’ve used the herb sooner than later because with a little research I learned that cilantro plants like moderate temperatures (spring and fall) and you should replant seeds every 2-4 weeks if you’d like to enjoy cilantro more than a month or so. As the MSU Extension states “Just because the herb is used in hot and spicy dishes does not mean the growing conditions should be the same!” Good to know!
You can absolutely say I’m a novice when it comes to gardening. I’ve honestly never had the interest until I started cooking with fresh herbs and often thought that it would be so nice to just go in my backyard and pick a few leaves from my own plant. Now that I’m into it, I don’t think we will go without planting herbs again. I say the “we” part loosely because it’s mostly my husband doing the planting and keeping them alive. Thanks honey!
Anyways, this recipe was one I created to use the fresh cilantro and have something to serve with my Southwest Beef Burgers. The combination of these two recipes was amazing. I plan to make them many more times this summer which my husband (the Mexican food lover) is thrilled about.
This Mexican Corn & Black Bean Salad post first appeared on Chocolate Slopes.