Recipe: Black Bean and Corn Salad

 

Recipe: Black Bean and Corn Salad

Ingredients:

• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cups frozen corn kernels, thawed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Optional: Avocado slices for garnish

Instructions:

1. Prepare the Salad Base:

   • In a large mixing bowl, combine the black beans, thawed corn kernels, diced red bell pepper, finely chopped red onion, and jalapeño pepper (if using).

2. Make the Dressing:

   • In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper until well combined.

3. Combine and Toss:

   • Pour the dressing over the black bean and corn mixture in the large bowl.
   • Add the chopped cilantro to the bowl.
   • Gently toss all the ingredients together until the salad is well coated with the dressing and the ingredients are evenly distributed.

4. Chill and Marinate:

   • Cover the bowl with plastic wrap or transfer the salad to an airtight container.
   • Refrigerate the black bean and corn salad for at least 30 minutes to allow the flavors to meld together. You can also refrigerate it overnight for even better flavor.

5. Serve:

   • Before serving, give the salad a quick toss to redistribute the dressing.
   • Garnish with avocado slices if desired.
   • Serve the black bean and corn salad chilled as a refreshing side dish or a light and healthy main course.

6. Enjoy!

   • Enjoy the vibrant colors, flavors, and textures of this delicious black bean and corn salad. It's perfect for picnics, potlucks, barbecues, or as a quick and nutritious meal any day of the week!