Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result. Ingredients:
2 (15 ounce) cans rinsed & drained black beans |
3 ears corn on the cob |
3 -4 tablespoons lime juice |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 chopped red pepper |
2 chopped and seeded tomatoes |
3 minced jalapeno peppers, seeds removed |
1 chopped purple onion, small |
1 chopped peeled seeded avocado |
1/4 cup chopped fresh cilantro |
Directions:
1. Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
2. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
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