So, I was messing around in the kitchen, as often happens when I can’t sleep. Usually, I just throw things together and hope for the best, but this time I found a little something—mind-blowing, maybe, if you’re into the subtle stuff.
I spotted a jar of chipotle in my fridge, smudged with the remnants of last week’s tacos. Out of curiosity, I stirred a tiny pinch into the black beans before mixing in the corn. Unexpected.
Suddenly, there’s this whisper of smoky heat, not spicy hot, just an aromatic punch that wipes out the blandness. I mean, who knew a humble salad would get seriously interesting with a single accent?
A whole lot of lounging around lately made me realize we don’t need to be complicated to shake things up. Just a handful of pantry stuff and a dash of daring.
Smoky Chipotle Black Bean and Corn Salad
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
Ingredients
- 1 cup dried black beans or 2 cans cooked and drained
- 1 cup fresh corn kernels or frozen, thawed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 pinch chipotle powder or to taste
- 1 small red onion finely chopped
- 1 clove garlic minced
- 2 tablespoons lime juice
- to taste salt and pepper
Instructions
- Rinse and soak the dried black beans in water for at least 4 hours or overnight. Drain and transfer to a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 45 minutes to 1 hour. Drain and let cool.
- If using canned beans, drain and rinse them thoroughly under cold water. Set aside.
- Heat a large skillet over medium heat. Add olive oil and sauté the chopped red onion and minced garlic until softened, translucent, and fragrant, about 3-5 minutes. Transfer to a mixing bowl and let cool slightly.
- Add the cooked or canned black beans and corn kernels to the bowl with sautéed onions. Sprinkle smoked paprika, cumin, and chipotle powder over the mixture. Toss gently to combine and evenly coat the ingredients with the spices.
- Pour lime juice over the mixture and season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.
- Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature garnished with additional lime or herbs if desired.
Of course, it’s not like I planned this culinary experiment. Sometimes, the best ideas happen when you’re not trying so hard.
Turns out, this salad is perfect for hot days, those random leftovers, or just when you want a little kick without cooking. Anyway, maybe I should get back to bed. Or keep adding weird stuff. Who knows. Whatever gets me through the night.
