Black Bean and Corn Salad

 

 

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

 

 

 

Ingredients

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

Directions:
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
oregano.

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.

Enjoy!

 


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