Corn and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 tablespoons olive oil |
2 1/2 cups yellow corn (from about 3 medium ears) |
1 (15.5 oz.) can black beans, drained and rinsed |
1 (6 oz.) jar roasted red peppers, drained and finely diced |
1 medium jalapeño, finely minced (about 1 tbsp.) |
1/4 cup finely chopped fresh cilantro |
3 tablespoons fresh lime juice (from 1 to 2 limes) |
2 tablespoons cider vinegar |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon black pepper |
Directions:
1. Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes. Remove from heat and let cool.
2. Mix together corn, beans, roasted red peppers, jalapeño and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper. Drizzle over vegetables and toss.
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