Black Bean and Corn Salad
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Serves: 6-8
 
A colorful medley of corn, black beans, red bell pepper, cilantro, green onion, tomatoes with a little kick of cayenne!
Ingredients
  • 8 oz dried black beans or one 15.5 oz can of black beans
  • 6 ears of mixed yellow and white corn
  • ⅔ cup of cilantro, chopped
  • 3 green onions, chopped
  • 1 red bell pepper, chopped
  • ½ pint of cherry tomatoes, halved
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • ⅛ cup lime juice
  • ⅛ tsp cayenne pepper
  • salt and pepper to taste
Instructions
  1. Soak beans overnight. Drain and set aside.
  2. Boil large pot of water. Add corn to water and cook for 2-3 minutes and no longer. Remove with tongs and allow to cool.
  3. Combine beans, corn, cilantro, green onions, bell pepper and cherry tomatoes in a large salad bowl.
  4. Combine lime juice, garlic, olive oil, cayenne pepper and salt and pepper to make dressing.
  5. Pour the dressing over the bean and corn salad, toss and serve. You can easily refrigerate overnight and serve the next day.
Notes
Gluten Free
Recipe by Weekend Table at https://weekendtable.com/2012/08/26/black-bean-and-corn-salad/