Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish

Jb Tyler, TX's Note:

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.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Serves: 6-8

Yield: 3.0 cups

• 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
• ½ 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
• ¼ 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.

Reviews

[Kristin DeRamus]

Refreshing salad to serve alongside grilled chicken and roasted potatoes. I only had 2 cans of corn, 1 can black beans, 1/2 tomato, 1/2 red onion and 1 jalapeno on hand so I made a modified version of this. Also added some sugar for a little sweetness. Delicious! This could probably make a great salsa served with tositos scoops.

[leivee]

very delicious! instead of 2 cans of black beans, i used one can of garbanzo beans instead. this recipe was also very colorful. thanks!

[EveryoneLovesaSpringer]

Yumm-O - with the addition of a few spices for personal taste. I add a mixture of cumin, red pepper and garlic powder to kick it up a bit. My husband loves it - thank you JB!