I also reduced the oil to 1/4 cup, increased the lime juice to 1/2 cup and added some ground cumin. I love the combination of lime, cilantro and cumin and have made a dressing (including honey) for coleslaw that I use to top fish tacos. When I made this salad I used two 14 oz cans of kernel corn, one 19 oz can of black beans. We were pleased with this ratio. Next time I think I will use 2 avocados. I also chopped one large tomato and substituted a large handful of grape tomatoes that I cut in half. I wanted to try red onion but could only get shallots and I added some sliced green onion stems for color. We really enjoyed the salad, the dressing had bold flavors but I felt like something was missing. Two cans of corn doubled the amount of corn called for but there was still enough dressing. Maybe next time I'll add some chili powder or maybe a squeeze of honey (although the sweetness of the corn might mean the honey would make it too sweet?)
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I also reduced the oil to 1/4 cup, increased the lime juice to 1/2 cup and added some ground...