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Black bean & corn salad with fresh lime

A simple recipe that is packed with lots of fresh flavor from the corn, peppers, onions and cilantro.

In the recipe, the corn is boiled but you can also make with roasted corn for a deeper flavor.  It’s also delicious with some crumbled Cotija Mexican cheese or a super sharp hard grated cheddar.  I like to serve this at room temperature, and if made in advance take out of refrigerator about one hour before serving.

Black bean & corn salad with fresh lime

A simple recipe that is packed with lots of fresh flavor from the corn, peppers, onions and cilantro.

In the recipe, the corn is boiled but you can also make with roasted corn for a deeper flavor.  It’s also delicious with some crumbled Cotija Mexican cheese or a super sharp hard grated cheddar.  I like to serve this at room temperature, and if made in advance take out of refrigerator about one hour before serving.

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Ingredients

Recipe serves: 6
3 ears of corn, husks removed
1-15 ounce can of black beans, drained and rinsed
1/2 red pepper, cleaned and cut into small pieces (about size of corn)
1 large handful fresh cherry tomatoes, cut into quarters
1/4 red onion, finely chopped
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin powder
1/4 cup chopped cilantro (coriander)
1/4 cup olive oil
2 limes, juiced
salt and ground black pepper, to taste
optional
1/3 cup Cotija Mexican white cheese
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Black bean & corn salad with fresh lime
  • time
    45 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

Cook the corn in a large saucepan of boiled water cooking until tender 6-10 minutes. Or lightly coat each ear of corn with olive oil and roast in a 450F oven for one hour, turning every 15 minutes. Also option to roast on a hot grill for 10 minutes turning often.

2
Done

Remove kernels from the ears of corn and place in a large bowl.

3
Done

Combine with pepper, onion, spices, tomatoes and cilantro.

4
Done

Add the olive oil and lime juice, toss again and add the Cotija cheese (optional). Toss, taste, add salt and pepper, taste again and refrigerate for one hour or overnight.