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
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
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
Such a festive salad!
Enjoy!
Simply Sundays! ~ Black Bean & Corn Salad
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
