It’s been way too long since I’ve shared a recipe around here. The original post is actually 3 years old (say what?!) but it’s too good not to share again.
This black bean salad would go perfect with any BBQ plans you might have for this holiday weekend. One bonus is that it doesn’t need to stay refrigerated, so you can leave it out for a while if you need to.
Another few great things about the salad –> it is chock full of protein from the black beans, it’s super refreshing from the lime juice, and has a nice crunch factor from the peppers & sweet corn.
You just need ONE big bowl to make this salad and there’s no need to turn on your oven which is a huge plus for summertime. Have I convinced you yet?
Happy 4th of July weekend, y’all!
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 (or 1 C frozen, thawed)
1 C onion, diced (red or sweet yellow)
2 jalapeños, seeded and diced
Juice of 3-4 limes
1 C loosely packed fresh cilantro, chopped
1 t ground cumin
1 t coarse sea salt
1/4 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.