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

Total Time
20 mins
5 mins

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is 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.

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  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.