Sweet Corn And Black Bean Salad
From shandy 14 years ago
- 20 to make
- Serves 6
I mix red kidney beans and black beans for more color and flavor. Bright, colorful, and full of fresh ingredients. Perfect for summer time heat.
Ingredients
- 2 cups fresh corn grilled and cut off the cob or frozen and thawed corn kernels shopping list
- 1/2 cup finely chopped sweet onion shopping list
- 2 tablespoons seasoned rice vinegar shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 tablespoon lime juice shopping list
- 1/2 teaspoon sea salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 4 cups no-salt-added cooked black beans, rinsed and drained; use a mix Kidney and black beans shopping list
- 1 red bell pepper, cored, seeded and chopped shopping list
- 1/3 cup cilantro leaves, finely chopped shopping list
How to make it
- First, grill the corn on the cob for roughly 5 minutes at medium heat. Cut kernels off the corn. If using frozen corn, dethaw and drain any excess water before adding to bowl.
- In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.
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