Black Bean and Corn Salad
Cuisine: Mexican
Categories: Salads, Beans & Lentils & Corn
Recipe Source: Elizabeth
Black bean and corn salad is a vibrant and flavorful dish that combines the heartiness of black beans with the sweetness of corn, complemented by a zesty dressing and fresh herbs. This salad is a versatile side dish that pairs well with grilled meats, fish, or tacos, and can also be enjoyed as a light and refreshing meal on its own.
Difficulty: EASY
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: 8 servings
For The Dressing
Ingredients:
- 1/4 cup olive oil
- 2 teaspoons honey
- zest and juice of 2 limes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne peppe
For The Salad
Ingredients:
- 3 cans black beans, drained and rinsed
- 16 oz. (about 3 cups) frozen corn, thawed and patted dry
- 2 jalapeño peppers, de-seeded and diced
- 1 bell pepper, diced (I used 1/2 red and 1/2 orange for color)
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup chopped red onion
Directions:
- Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl.
- Add remaining ingredients to bowl. Taste and adjust seasonings if necessary.
- Mix and refrigerate for at least 30 minutes.
- Serve cold.