Celia and Charlie LOVE corn on the cob, but after they eat so many pieces I have to draw the line. Celia has eaten leftover corn on the cob for breakfast many times. Over the holiday weekend, we found ourselves with 4 halves of corn on the cob leftover and I was tired of serving it that way. The corn found itself in a great corn and bean salad. The first night we at it as a side dish salad, the second night I used it on steak tostados, the third night I topped nachos with it and brought them to our neighbors for dinner. Needless to say this is a very delicious and versatile dish. Let me know how you use it!
Corn and Black Bean Salad
Ingredients:
1 Can Black Beans Drained
1 Can Rotel, Mexican Lime & Cilantro Style, Drained
2 Cups Cooked Corn (about 2 ears, corn on the cob)
4 oz Chive and Onion Cream Cheese
1/2 Cup Diced Vidalia Onion
1/2 Tsp Taco Seasoning
2 & 1/2 TBSP Guacamole Dip (the pre-made dip style)
Mix all ingredients together in a large bowl. Refrigerate until ready to eat or use.
