Disclaimer: No! this is not salad made of people (re Soylent Green–an amazing movie!).
This is a variation of a recipe I created for a family Thanksgiving in 2002. You can also add lettuce, tomatoes and avocado to serve. (The dish doesn’t store well with lettuce, tomato and avocado, so if you plan on eating it over several days, just add these later at serving.)
· 1 can black beans (drained and rinsed)
1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed. I like it roasted on the cob.)
½ C chopped pepper (red, yellow, etc.)
½ a jalapeno chopped fine
½ red onion diced
1 C chopped cilantro
¼ C lime juice (from 1-2 limes or bottled)
2 t Pico de Gallo spice
1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed. I like it roasted on the cob.)
½ C chopped pepper (red, yellow, etc.)
½ a jalapeno chopped fine
½ red onion diced
1 C chopped cilantro
¼ C lime juice (from 1-2 limes or bottled)
2 t Pico de Gallo spice
3 T olive oil
Combine all and let set for at least 15 min before serving.
See this recipe also on Food 52.
Butternutplace 
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