Black Bean and Corn Salad
This salad combines black beans and corn as the main ingredients, tossed with fresh vegetables and a simple dressing. It features a crisp texture with vibrant colors and is served chilled or at room temperature, making it a refreshing and hearty dish.
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Measuring spoons
- Citrus juicer or reamer
Ingredients
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen, thawed if frozen
- 1 small red bell pepper deseeded and chopped
- 1/2 small red onion finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin ground
- Salt and pepper to taste
Instructions
- Start by draining and rinsing the black beans, then transfer them to a large mixing bowl.
- Add the corn kernels to the bowl, along with the chopped red bell pepper and finely chopped red onion, for color and crunch.
- In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and pepper until well combined. This creates a bright, tangy dressing.
- Pour the dressing over the salad ingredients and gently toss everything together until evenly coated. You’ll see the colors pop and everything start to glisten.
- Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
- Serve the salad immediately or refrigerate for 30 minutes to let flavors meld. It should be crisp, colorful, and refreshingly tangy.
