Recipes From The Modernista: Corn and Black Bean Salad
Recipes From The Modernista: Corn and Black Bean SaladPosted by Korman Res | Recipes From The Modernista: Corn and Black Bean Salad
Summertime is the season for barbecues, pool parties and picnics. If you’re looking for a quick and easy dish to bring to your next event this summer, give our delicious Corn and Black Bean Salad a try. We guarantee it will win rave reviews!
Corn and Black Bean Salad
1 – 1 lb. bag frozen corn kernels, thawed
1 – 15 oz. can black beans, rinsed and drained
1 red bell pepper, finely diced
5 green onions, chopped
¼ cup cilantro, finely chopped
1 jalapeno pepper, seeded and finely diced (optional)
2 large cloves garlic, minced
¼ cup olive oil
3 Tbsp. white wine vinegar or lime juice
½ tsp. dried cumin
1 tsp. chili powder
Kosher salt and freshly ground black pepper, to taste
Combine corn, black beans, bell pepper, green onions, cilantro, and jalapeno pepper (if using) in a large, non-reactive bowl.
Whisk together the garlic, olive oil, vinegar or lime juice, cumin and chili powder in a small bowl and pour over salad. Mix well and add salt and freshly ground pepper to taste.
Chill for at least several hours or overnight. The longer it sits, the better it will taste.