Prudy's Corn and Black Bean Salad with Cumin-Lime Vinaigrette and Prudy's Fresh Corn Tamales

Don't you wish you had this snowy backdrop? Maybe you do and maybe you love it. I mostly wish it would melt away, although it is pretty sometimes. Enough about the cold weather and on to some delicious food.
When I saw that Prudy made homemade tamales a couple of weeks ago, I immediately printed out the recipe and wrote her tamales into the menu. I have been wanting to make tamales from scratch, but was too scared for some reason. I haven't eaten them very often, if ever, but it sounded like an adventure-so, I went for it.
Thankfully Prudy included step by step photos of the entire process, so I was able to make sure I was proceeding correctly.
My son loved these! That is saying something. He is usually one of the pickiest eaters at the table. They were worth the effort.
I made 2 fillings- cooked chicken with green chiles and taco-flavored shredded chicken. Both were delicious. I am eager to try these again and play around with the fillings.
I also served Prudy's Black Bean Salad on the side, but opted for more beans and bell peppers and less corn, since the tamales had lots of corn in them. What a fancy Fiesta!

For the Fresh Corn Tamales go to Prudy's post- HERE

Corn and Black Bean Salad with Cumin Lime Vinaigrette adapted from Prudence Pennywise

2 (15 ounce) can black beans, drained and rinsed well

1/2 cup corn kernels, (frozen and thawed, or canned, or cut off the cob)

1 plum tomato, chopped

1/2 cup chopped green onion

1 cup chopped cilantro

1 teaspoon ground cumin

1-2 tablespoons olive oil

juice and zest of one lime

1 each, orange and yellow bell pepper, chopped

garlic salt

1/4 teaspoon each salt and pepper

Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.

Prudy's suggestion for turning this into a main dish:Add 2 cups each cooked brown rice and fully cooked meat, adding extra cumin, lime, and olive oil if necessary. I used leftover grilled chicken slices.

Up next- Not-Just-For- Thanksgiving Cranberry Shortbread Cake