Y’all. I’ve been holding out on posting this recipe for a few weeks. Please forgive me. Ok, good.
Actually, I’ve made this salad approximately 43 times since then but that’s neither here nor there. Also, I may or may not be exaggerating.
What matters is that you go make it now. I’m sure you have all or most of the ingredients in your pantry & fridge.
Bonus: it is chock full of protein (black beans!), refreshing (tomatoes!), crunchy (sweet corn!)…I think I’ve made my point.
Oh and one more thing, you just need a big bowl to make this salad. No need to turn on your oven which is a plus for summertime.
This salad works great as a side dish for a barbecue or even a full meal.
Now go forth and make this salad!
Black Bean Salad
Four 15.5oz cans black beans, rinsed and drained
1 large tomato, diced
1 large bell pepper, diced (red or green)
2 ears fresh corn (1 C frozen works fine, too)
1 C onion, diced (red or white)
2 jalapeños, seeded and diced
Juice of 3-4 limes
1 C loosely packed fresh cilantro
1 t ground cumin
1 t coarse sea salt
1/8 t cayenne pepper
1 T extra virgin olive oil
1. In a large bowl, combine all the ingredients minus the cilantro.
2. Give it a good stir and throw in the cilantro.
3. Chill in refrigerator for at least 30 minutes before serving. Best eaten within a day or two. Note: the reason prep time is 30 minutes is because of all the chopping and dicing but really, this salad is quick and easy to throw together especially if you already have the prep work done ahead of time.