Black Bean and Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A simple, healthful summer dish with a Mexican flair. Keep some cumin and lemon or lime juice on hand for seasoning. Ingredients:
2 tsp olive oil |
1 medium onion, chopped |
1 jalapeno pepper, chopped |
1 green pepper, chopped |
2 cloves garlic, chopped |
2 ears of corn |
1 medium tomato, chopped |
455 g black beans (1 can), rinsed and drained |
Directions:
1. Using a paring knife, cut the kernels off the ears of corn.
2. Heat oil in a large frying pan over medium-high heat. Cook onion, peppers, and garlic with a light sprinkling of salt until onion is tender and translucent. Add the corn and cook a few minutes, until the corn is hot. Add the tomatoes and black beans. Season to taste with cumin, salt, and lemon or lime juice. Ready to eat when the beans are hot.
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