Southwest corn salad with black beans
 
Prep time
Cook time
Total time
 
Simple Southwest corn salad with black beans and cilantro in a chile lime dressing is a refreshing and healthy salad that makes great use of summer corn.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 2 ears of corn
  • 1 can black beans, rinsed and drained
  • ½ a small red bell pepper, minced
  • small handful of cilantro leaves, chopped
  • 2 Tbsp. minced red onion
  • 1 scallion, thinly sliced
  • ¼ tsp. ground cumin
  • ¼ tsp. chile powder
  • Pinch of chipotle powder
  • Juice of half a lime
  • 2 Tbsp. olive oil
Instructions
  1. Steam the corn for 3 minutes. Allow to cool then cut kernels off the ears and place in a medium bowl. Add beans, red pepper, onions, cilantro and scallions.
  2. In a small bowl, whick together the cumin, chile powder, chipotle powder, lime juice and olive oil. Season with salt.
  3. Pour the dressing over the salad and stir to combine. For best flavor, let it sit for about 15 minutes before serving. Also delicious the next day!
Recipe by white plate blank slate at https://whiteplateblankslate.com/southwest-corn-salad/