Smoky Chipotle Black Bean and Corn Salad
This salad combines cooked black beans and fresh corn with a smoky chipotle-infused dressing, resulting in a vibrant dish with creamy and firm textures. The ingredients are gently mixed and chilled to develop flavor, presenting a colorful and slightly smoky final appearance.
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.
