This black bean and corn salad is a great side dish to include with a Southwestern or Mexican meal. It’s hearty, healthy and quick to prepare. The leftovers are delicious and it keeps well in the fridge. It’s also gorgeous with all those colors. Next time I make it, I’ll be sure to use a red bell pepper for even more color. I only had a yellow one this time so it blended in with the yellow corn. I served this alongside a chipotle-lime chicken dish. The use of cumin adds a smoky undertone and the lime juice really brightens the other flavors.
Adapted from Rachael Ray
Black Bean and Corn Salsa
serves 6 as a side dish
1 15 oz. can of black beans, rinsed and drained
2 cups frozen corn kernels, thawed (you can also use blanched or grilled corn that’s been cut off the cob)
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 tablespoon parsley or cilantro, chopped
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
- Combine herbs, cumin, hot sauce, lime juice and oil in the bottom of your serving dish.
- Toss in all the vegetables and toss to coat. Season to taste with salt and pepper.
- Let it sit in the fridge or on the counter for 15-30 minutes for flavors to blend before serving.
- Other ingredients you can throw in here for great flavor: tomato, avocado, watermelon, jicama, jalapeño, scallions, shredded pepper jack cheese, or broken-up tortilla chips.
- Another serving suggestion: make a well in the middle of the salad, pile some guacamole in there, and serve with tortilla chips on the side.
- Don’t forget the margaritas!