Black Bean Corn Salad
Ingredients
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2 ears of corn or 1 1/2 cups
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1 1/2 cups black beans 1 15 oz can- rinsed
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1 cup cherry tomatoes halved
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1/2 red onion chopped
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1 tablespoon jalapeno minced
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1/2 cup cilantro minced
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2 teaspoons olive oil
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2 teaspoons lime juice
Dressing
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2 tablespoons lime juice
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2 tablespoon olive oil
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1 teaspoon cumin
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1 teaspoon paprika
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1/4 teaspoon chili powder
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1/2 tsp black pepper
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1 1/4 tsp kosher salt
Instructions
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Prep Corn: If using fresh corn on the cob, husk the corn and then place a small mixing bowl upside down inside a much larger mixing bowl. Place the end of the ear of corn on top of the smaller bowl and then use a sharp knife to carefully cut the kernels off of the cob.
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Char Corn: Heat a saute pan over medium high and add the 2 teaspoons of olive oil. Add corn and jalapeno and cook until slightly charred, approximately 5-7 minutes. Just before it's done, add the 2 teaspoons of lime juice to deglaze the pan and stir. Add the cooked corn and jalapeno to a large bowl.
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Mix Dressing: Meanwhile, add all of the dressing ingredients to a small mixing bowl or a pour spout Pyrex and whisk vigorously with a fork or whisk.
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Assemble: Add the tomatoes, bell pepper, onion, black beans, and cilantro to the bowl with the corn. Mix well. Pour the dressing over the beans and veggies and mix again so everything is lightly coated.
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Serve and Enjoy as a side salad or dip with your favorite chips!
Notes
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Store in the fridge for up to 5 days.
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Black Beans: For dried black beans. Soak them overnight and then cook them on the stovetop until they are tender.
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Tomatoes: Cherry tomatoes are our favorite, but you can also use grape or diced other tomatoes.
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Onion: White or yellow onion would also work well.
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Bell Pepper: Use your favorite color! Red, yellow, and orange add sweetness. A green bell pepper will add an earthier flavor.
