hypercello

A glimpse into my life

Black bean and corn salad

on June 10, 2012

With summer approaching (and the threat of higher temperatures), I’ve been making more dishes that don’t require cooking.  One of my favorite ones to make (and munch on all week) is black bean and corn salad.  It’s awesome on my tortillas (as I’ve shared before), great with tortilla chips, awesome on its own, wonderful on crackers…the list is endless.  I never seem to make it the same way twice–it all depends on what I have on hand.  I hope you enjoy it as we do!

Black bean and corn salad

  • 1 can black beans, drained and rinsed (or 1 1/2-2 cups black beans you cook yourself)
  • 2 cups frozen corn (you do not need to cook the corn)
  • 1-2 jalapenos, (mostly) seeded and diced
  • 1/2-1 green pepper, chopped
  • 1/2-1 small onion (I love using a red onion, but have used whatever I have on hand)
  • juice of 1 lime (have used lemon juice before)
  • fresh cilantro (I usually use a handful), chopped
  • 2-3 Tablespoons olive oil
  • 1-2 tsp cumin (also have used chili powder instead)
  • 1-2 tomatoes, chopped
  1. Combine black beans, corn, onion, green pepper, jalapenos, and cilantro in a large bowl.
  2. In a small bowl, combine the lime juice, olive oil, and cumin to make the dressing (a trick I learned to get more juice out of the lime is to roll it around on the counter top while applying pressure to it.  Gets it nice and juicy!).
  3. Add the dressing to the salad, mix well, and chill for a few hours.
  4. Right before serving, add the tomatoes and mix well.
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