When searching for a nice salad for Cinco de Mayo, try this Southwest Corn and Black Bean salad that I concocted last night. It has a pleasing assortment of rice, corn, black beans and wonderful fresh seasonings. I was trying to find something to go with the quesadillas that wouldn't be too heavy but rather on the lighter side. It is a great cold salad that you can also take with you to potluck, picnics, or where ever you want to take it. It went over well with the family, since we do not usually have southwestern food. I was pleased with the final result and here is the recipe I made up.
Southwest Corn and Black Bean Salad
1 avocado (diced)
2 tsp lime juice
Dice up the avocado and add lime juice, mix to coat. Refrigerate. (it helps the avocado not to turn brown while preparing the rest of the salad)
1 1/2 cups cooked rice (cook according the package directions; I used Arborio rice as I like that better, but any rice can be used)
1 can (15 oz) black beans; drained and washed
1 can (15.25 oz) corn; drained
2 Tbsp chopped fresh cilantro
2 cloves garlic; minced
2 Tbsp lime juice
2 roma tomatoes; diced
1 tsp black pepper
1 tsp salt
1/4 cup southwestern salsa
2 Tbsp green chiles (either from a can, or fresh chopped)
Mix together all ingredients and chill until ready to eat.
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