Tex-Mex Black Bean and Corn Salad

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a medium saucepan, cook the corn kernels just until tender, about 5 minutes. Drain and let cool.
2. 2 In a large bowl, combine the black beans, cooked corn, red bell pepper, red onion, and cherry tomatoes.
3. 3 In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. 4 Pour the dressing over the salad and toss to coat everything evenly.
5. 5 Stir in the chopped cilantro.
6. 6 Cover and let the salad sit in the fridge for at least 30 minutes to let the flavors meld before serving.

Equipment

• Medium saucepan
• Large bowl
• Whisk

Variations

• Add jalapeños for a spicy kick.
• Include diced mango or pineapple for a tropical twist.

Substitutions

• Substitute olive oil with avocado oil for a different flavor.
• Use canned diced tomatoes if cherry tomatoes are not available.

Pairings

• Serve with warm corn tortillas.
• Pairs well with a zesty margarita.

Nutrition

Tips

• For a smoky twist, use grilled corn and charred bell peppers.
• Add diced avocado just before serving to prevent browning.

Storage

Store in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again.

Freezing: Not recommended to freeze due to texture changes in vegetables.

Serving Suggestions

• Serve with tortilla chips for a quick appetizer.
• Pair with grilled chicken or fish for a hearty meal.

FAQ