Black Bean and Corn Salad
Recipe type: Side Dish
Cuisine: Southwest
Cook time:
Total time:
Serves: 8 (half-cup servings)
- ⅓ cup freshly squeezed lime juice
- ½ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 (15-ounce) cans black beans, rinsed and drained
- 1½ cups frozen corn, thawed
- 1 small red bell pepper, seeded and diced
- 2 medium tomatoes, seeded and diced
- 6 green onions, with tops, finely chopped
- 1 fresh hot chili pepper, seeded and finely diced (optional; we used 1 jalapeno)
- ½ cup coarsely chopped fresh cilantro
- Put lime juice, olive oil, garlic, salt and cayenne in a small jar. Cover and shake until well mixed.
- In a salad bowl, combine beans, corn, red bell pepper, tomatoes, green onions, chili pepper and cilantro.
- Shake the dressing and pour over salad. Toss until well coated.
- Refrigerate and adjust seasonings before serving.
Recipe by The Taste Place at https://www.thetasteplace.com/black-bean-and-corn-salad/
3.1.09