Black Bean and Corn Salad
Serves: 6
Hearty yet refreshing, with that great chile kick. See our Chiles 101 guide for handling tips.
Ingredients
PreparationIngredients
- 2 cups cooked black beans or 1 (15-ounce) can, drained and rinsed Add to list
- 2 ripe tomatoes, chopped or 1 (15-ounce) can fire-roasted tomatoes Add to list
- 1 red bell pepper, cut into strips (optional) Add to list
- 1/2 red onion, chopped Add to list
- 1 cup frozen corn kernels, or kernels from 2 ears of corn Add to list
- 1 (4-ounce) can diced mild green chiles or 1 finely diced Anaheim or poblano chile Add to list
- 2 tablespoons chopped cilantro Add to list
- 2 tablespoons freshly squeezed lime juice Add to list
- 1 teaspoon chili powder, mild or hot Add to list
- 1/2 teaspoon ground cumin Add to list
- 1/2 teaspoon dried oregano Add to list
- Sea salt Add to list
- Cayenne powder Add to list
Preparation
Put the black beans, tomatoes, bell pepper (if using), onion, corn, green chiles, cilantro, lime juice, chili powder, cumin, and oregano in a serving bowl and stir until thoroughly combined.
Season to taste with salt and cayenne.
Let stand for 10 minutes for the flavors to develop. Serve at room temperature.
Recipe by , PCC Cooks instructor
Comments
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black bean and corn salad
Hi There,
I had this for the first time today. So yummy! Thank you for the recipe!
April 11, 2011 at 09:54 PM — Joey (not verified)