ats
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We intended to make this corn and black bean salad recipe as a salsa, but when it came out of the test kitchen, staffers couldn’t refrain from shoveling it in their mouths with a spoon! Hence—it became one our latest favorite salad (main course or side). Of course, this does make for an amazing salsa, dip or side dish—but we’d be happy serving it with a side of grilled chicken and calling it a day. Add a side of veggies and you have a complete meal. Woohoo! The possibilities are endless—if you’re on the go, combine this salad in a lettuce wrap or a tortilla with protein and veggies and just like that, your meal is mobile. Just don’t forget the hot sauce.
Corn and Black Bean Salad Recipe
what you'll need
1 12 oz bag corn kernels, frozen
1 15.5 oz can black beans, drained and rinsed
2 Tbsp extra virgin olive oil
1/3 cup red onion, diced
1/4 cup cilantro, packed, chopped
3 Tbsp lime juice
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp kosher salt
pepper, to taste
let's do it
- Fill a small saucepan half full of water and bring to a boil over high heat. While you’re waiting for the water to boil, fill a medium-sized mixing bowl about half full of ice water then set it aside. When the water reaches a boil, add the corn and allow it to cook 1 minute.
- Drain the corn then immediately put the kernels into the bowl of ice water for 1 minute. Drain the corn well then place into a large mixing bowl.
- Read Full Recipes >> everydaydishes.com