This is a very good salad--nice to have the southwest flavor and still have the healthy benefits. Only 2 tsp olive oil!
- 473.18 ml frozen corn kernels
- 1 red bell pepper, diced
- 236.59 ml diced jicama (I left this out)
- 425.24 g can black beans, drained and rinsed
- 29.58 ml fresh lime juice
- 14.79 ml mirin
- 9.85 ml olive oil
- 1 chipotle chile in adobo, chopped (about 2 tsp)
- 29.58 ml chopped cilantro, plus more for garnish
- 1.23 ml ground cumin
- sea salt
- If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
- Slice the kernels from the cobs.
- (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
- In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
- Pour over the vegetables and toss to mix.
- Chill for at least 30 minutes to allow flavors to blend.
- Garnish with a few cilantro leaves before serving.
Wonderful salad with just the right amount of spice. Although I didn't use any mirin because I didin't know what it was subsituting 1 tablespoon vinegar and eliminated the cumin the dressing was still delicious. Thanks Meow for posting this keeper recipe.
This is really good and easy. I used canned corn instead of frozen. I would definitely not leave out the jicama, if you can find it, because it really adds great texture to the salad. It is great on a bed of salad greens with a side of corn cakes. I will definitely make this again.
Definitely an easy salad to throw together. Very colorful and fresh tasting. I made as directed and found that there just wasn't enough dressing for my liking. It seemd dry and not pulled together. So I added about 3 tablespoons of some italian dressing I had in the fridge and increased the cumin to about 1/2 teaspoon so it would still have that southwest flavor. It seemed to do the trick. I also thought it tasted better the 2nd day so this may be one that could be made the night before you serve.