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Black Bean and Corn Salad

Black Bean and Corn Salad


2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 (15oz) can black beans, rinsed and drained
1 (15.25 oz ) can whole-kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper


Combine tomato and next 5 ingredients (tomato thru jalapeno) in a large bowl.  Combine lime juice, oil, cumin, salt, and black pepper in a small bowl, stir with a whisk.  Pour dressing over bean mixture, toss well.

Note: Lisa B., John’s sister, sent me this recipe. It’s suppose to go with broiled marinated shrimp.

That recipe is as follows:
1/3 cup lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced.

Combine these ingredients in a large zip lock bag.

Add 2 pounds peeled shrimp and marinate in refrigerator for 1 hour, turning occasionally.

Remove shrimp from bag; discard marinade.  Place shrimp on a broiler pan coated with cooking spray.

Broil 4 minutes or until shrimp are done.  Serve with black bean and corn salad.

Finding fresh shrimp and cilantro in Grayson, Kentucky is almost impossible, but it’s well worth the search for the ingredients.  Any recipe that Lisa sends me is good.

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