Black Bean and Corn Salad
"This is best served with a side of crab cakes or a white flaky fish."
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Salad
- 1 (14 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained
- 1 red bell pepper
- 1⁄2 red onion, chopped
- 1 poblano pepper, chopped
- 1⁄4 cup cilantro, chopped
-
Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1⁄2 teaspoon cumin
- 2 tablespoons coriander
- salt and pepper
directions
- Drain water from corn. Rinse black beans of their juice and mix with the corn, red pepper, red onion, poblano pepper and chopped cilantro.
- Chop vegetables. Blend together with corn, black beans and cilantro.
- In a bowl, combine olive oil, apple cider vinegar, cumin, coriander and salt and pepper.
- Toss with the salad and serve cool.
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RECIPE SUBMITTED BY
I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills.
Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
