Marinated Corn and Black Bean Salad

We had quite a bit of Mojo marinade leftover so a bit of it was used in this cold salad. We try and use all the leftovers, whether it’s raw ingredients or a portion of a finished meal. Leftover chicken or steak becomes soup or quesadillas. Leftover rice is tossed in soup or in a casserole. Some of the bottle of Mojo will be in the cold salad (recipe below) and the remainder will marinade vegetables for the grill.

Here is an easy side dish that is colorful and succulent.

Marinated Corn and Black Bean Salad

Some of the ingredients you’ll need



1 (16 oz.) package frozen corn

3 or 4 green onions

1 (15 oz) can black beans, drained and rinsed

8 fresh tomatoes, sliced and diced (about 1 ½ cups)

½ cup Mojo marinade (I didn’t use quite a half cup)

1 tablespoon honey

Thaw corn by placing in colander and running cold water over it for 2 to 3 minutes.



Drain and place in a bowl.

Slice green onions thinly and add to corn.

Stir in remaining ingredients.


Let stand 15 minutes for flavors to blend.

Stir and serve.

Behold the mixed and tasty salad. A cold salad is very nice for warm weather and went well with steak.



Speaking of steak – we bought two nice porterhouse cuts earlier in the week because Tristan told us he would be home for dinner. Long story short – he made other plans prior to Doug getting the charcoal started. Since we don’t like freezing steak, and since we didn’t need over two pounds of meat between the two of us, we saved our offspring’s dinner and grilled it up last night. Normally we don’t have steak twice in a week. It was on a great sale - $5.99 a pound.

A small Porterhouse steak which will only taste the flames for 3 minutes per side.



Ready to cut. Crappy blurry shot but….



Plate up the steak, cold salad, boiled potatoes and a bit of Cuban bread. Iced tea goes well with this meal but so does Longboard Island Lager.



There was a bit of grilled steak leftover and I’m making quesadilla appetizers with the remainer tomorrow.