It really is true that the best recipes are in the family. My mother acquired this recipe years ago from the Chicago Tribune during our days in Hyde Park. It's a flavorful mix of Mexican corn, olives, black beans, and more perfect for any large gathering. The first time my boyfriend came home with me was for my grandparents' 50th wedding anniversary party, and he couldn't stop raving about this dish. I learned it this summer so I could whip it up for the two of us at school. Since then I've made this recipe so many times that I think I could do it in my sleep. It will always remind me of that first visit and how one recipe can recall so many memories. Here it is, I hope you like it!
Serves: 12 Prep Time: 20 minutes Total Time: 4-24 hours
2 cans black beans, rinsed and dried
2 cans Mexican style corn, 11 oz
1 can black olives, drained and chopped
1/2 cup scallions, chopped
1 large tomato, finely chopped
1 avocado, peeled and chopped
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 tsp salt
Treat black beans, Mexican style corn, black olives and scallions as directed and combine into a large bowl.
Mix oil, vinegar and salt in a small bowl and whisk until the oil and vinegar blend together. Pour over bean mixture and toss until coated.
Store in refrigerator and let marinate for 4-24 hours. Add chopped tomato and avocado before serving.
Serve with tortilla chips as an appetizer or over rice as an entree.