Sides

Black Bean & Corn Salad

My cousin Jenn was visiting for the weekend and made this salad

I’m not sure how something so simple could be this tasty!

A few fresh ingredients brought together by a light citrus vinaigrette

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Let’s start with the corn.  If using corn on the cob, remove the kernels and if using frozen, thaw

Drain and rinse a can of black beans and add to a large mixing bowl.  Finely dice 1/2 red onion, 1/2 of the red pepper and the whole jalapeno.  You can remove the seeds from the jalapeno to lessen the heat

Finely chop the fresh cilantro and add all of the ingredients to the bowl

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Drizzle 2 tablespoons of lime juice, 1 tablespoon of honey and season with kosher salt and black pepper to taste

Mix well and let meld for about an hour in the fridge

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Such a festive salad!

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Enjoy!

Simply Sundays! ~ Black Bean & Corn Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

 12 ounce bag of corn or the kernels removed from 3 cobs

1 15.5 ounce can of black beans

1/2 small red onion

1/2 red pepper

1 jalapeno

Fresh cilantro

2 tablespoons of lime juice

1 tablespoon of honey

Kosher salt and black pepper to taste

Directions

If using corn on the cob, remove the kernels and if using frozen, thaw

Drain and rinse a can of black beans and add to a large mixing bowl.  Finely dice 1/2 red onion, 1/2 of the red pepper and the whole jalapeno.  Remove the seeds from the jalapeno to lessen the heat

Finely chop the fresh cilantro and add all of the ingredients to the bowl

Drizzle 2 tablespoons of lime juice, 1 tablespoon of honey and season with kosher salt and black pepper to taste

Mix well and let meld for about an hour in the fridge

Tools used to make this recipe

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Architec Gripperwood Cutting Board

Mini Prep Bowls

1 comment on “Black Bean & Corn Salad

  1. I absolutely love this salad. It makes a great side or a great appetizer with chips! Reminds me of good time with you guys!

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