Cool, spicy and tangy, plus loaded with nutrients and fiber, this colorful “salad” brightens up any hot day and works great as a side for any meal. It works best with fresh ingredients, but in a pinch feel free to use frozen or canned corn and canned black beans. Fresh lime juice is a must, though! When chopping the cilantro, include the stems as well as the leaves. They are nicely tender and shouldn’t be discarded.
You don’t have to cook much to make this delicious side dish, but it rewards you with its color, crunch, and taste.
Here’s another great veggie salad to try:
Israeli Couscous and Veggie Salad
Spicy Black Bean and Corn Salad
Prep
Total
Yield 4-6 servings
Ingredients
- 6 ears corn
- 1 red bell pepper, finely chopped
- 2 cups cooked black beans, drained
- 1/2 cup finely chopped red onion ( 1 medium)
- 1 medium jalapeno pepper (about 3 inches long), finely chopped
- 2 limes, juiced (about 3 tablespoons)
- 1 cup chopped cilantro (including stems)
- 2 teaspoons cumin
- 1 teaspoon red chili flakes
- 3-4 chopped pickled jalapenos
- 3 teaspoons fine sea salt
- 1 teaspoon black pepper
Instructions
Shuck the corn and boil the ears for 2 minutes; remove and cool. Scrape the corn off the ears and add to a large mixing bowl. Add the remaining ingredients and add fine sea salt to taste.
Chill thoroughly before serving.
Courses salad
Cuisine tex-mex
2
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