Black Bean and Corn Salad
This salad features a mix of cooked black beans and frozen corn combined with fresh herbs and lime juice, resulting in a crunchy, juicy, and tangy dish. It is assembled quickly with minimal cooking, showcasing vibrant textures and bright flavors, suitable for a light meal or side.
Equipment
- Mixing bowl
- Cutting board
- Knife
- Lime Juicer or Reamer
- Measuring spoons
Ingredients
- 1 cup cooked black beans drained and rinsed
- 1 cup frozen corn thawed
- 1/4 cup fresh cilantro chopped
- 1 lime lime juiced
- 1 small red onion finely chopped
- to taste salt and black pepper
Instructions
- Rinse and drain the cooked black beans, then transfer them to a large mixing bowl.
- Add the thawed frozen corn to the beans, distributing evenly throughout the bowl.
- Chop the fresh cilantro finely and sprinkle it over the bean and corn mixture for fresh, herbal brightness.
- Squeeze the juice of a lime directly into the bowl, aiming to coat all the ingredients evenly; this adds tang and freshness.
- Finely chop the red onion, then add it to the bowl to bring crunch and a sharp flavor.
- Season the mixture with salt and black pepper to taste, stirring everything together thoroughly to meld the flavors.
- Adjust the seasoning if needed, adding a pinch more salt or lime juice for balance.
- Serve immediately for a crisp texture, or chill in the refrigerator for 20 minutes if you prefer a cooler, more melded flavor.
