Black Bean and Corn Salad



Prep Time: 25 minutes
Cooking time: 0
Servings: 4-6





2 cans 15 oz regular or reduced-sodium black beans, drained and rinsed
2 C of fresh* or thawed frozen corn (about 2 ears of fresh corn)
1/2 to whole jalapeno peppers, seeded and finely chopped (wear gloves when handling and do not get
any of the juices in your eyes.)
1 C cherry tomatoes cut in half
1/4 C of chopped red onion or 3 scallions (white and green parts) chopped fine.
2 garlic cloves, finely minced (can reduce to 1 clove)
1/4 C chopped, fresh cilantro
2 T lime juice (1 fresh lime)
½ c olive oil
1 t chili powder
1/2 t ground cumin
1/2 t oregano

In a large bowl, combine beans, corn, peppers, tomatoes, onion, and cilantro and set aside.

Dressing: in a cup or bowl combine lime juice, olive oil, garlic, chili powder, cumin, and

Pour dressing over bean mixture, stir, and let sit for at least one hour in the refrigerator.

*To cook fresh, crunchy, sweet corn – in a large pot bring water to a boil, then shut off heat, put
fresh corn in and let sit for 2 minutes without a pot lid. To cut corn kernels from the cob – break
the corn in half, stand the corn on cut end on a plate and run a knife against the corn core.



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