BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

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Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish image

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Provided by Jb Tyler

Categories     Vegetable

Time 25m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

Steps:

  • Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
  • Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

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