MEXICAN CORN & BLACK BEAN SALAD
A super easy corn & black bean salad
packed full of chili – lime flavor
& perfectly refreshing for summer.
Author: Nichole | TheSaltyMarshmallow
- 6 Ears Corn, Shucked
- 1/2 Cup Red Onion, Diced
- 1 Can Black Beans, Drained and rinsed
- 1/2 Cup Cherry Tomatoes, Cut in half
- FOR THE SAUCE:
- 3 Tablespoons Butter, Melted
- 2 Tablespoons Lime Juice, About 1 lime
- 1 Tablespoon Taco Seasoning
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Cilantro, For garnish, optional.
In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and place corn into a bowl of ice water to stop the cooking. Once the corn is cool, cut the kernels from the cobb into a large bowl.
Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn. Set aside.
In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.
Drizzle the dressing over the corn mixture, stir to combine. Chill the salad for at least 1 hour before serving. Garnish with cilantro if desired.
-The "cook time" is actually time for chilling. This salad is best if it chills for at least one hour before serving.
-You can use canned or frozen (cooked) corn for this recipe instead of fresh if desired.
Source, images, credits & more information: TheSaltyMarshmallow