Corn and Black Bean Salad
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 Can (14 oz) Black Beans, drained and well rinsed
- 2 Cups Corn Kernels, frozen and thawed
- 1 Jar (14 oz) Roasted Red Peppers, drained and diced
- 1 Small Red Onion, diced
- 1 Medium Tomato, seeded and diced
- 2 Teaspoons Ground Cumin, or to taste
- 1- 2 Teaspoons Hot Pepper Sauce, or to taste
- 1 Whole Lime, juiced
- 2-3 Tablespoons Grapeseed or canola oil
- Salt and Pepper, to taste
- Heat a skillet with a little bit of oil and add onion, cook until softened and starting to brown
- Remove onion an put in a large bowl
- To the same skillet add the corn and allow to toast a little bit
- Put the corn into the same bowl and add black beans, tomato, red pepper
- In a separate small bowl, mix oil, lime juice, cumin, pepper sauce, salt and pepper. Mix well and taste to make sure the dressing is to your liking
- Add the dressing to the salad ingredients and allow to sit in the fridge for a few hours to absorb the flavours
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/08/summer-market-corn-salad-recipe
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