Black Bean & Corn Salad
Yield: 4
Adapted from Margaret Burns
- 115-oz can black beans, rinsed
- 115-oz corn, frozen (thawed)
- 2scallions, chopped
- ½red onion, small dice or fine
- 1bell pepper, small dice
- ½cup olive oil
- ¼cup fresh lime juice
- ½tsp cumin (or to taste)
- salt & pepper
Options:
- 1medium jalapeño, ribs and seeds removed, finely diced
- 1small garlic clove, minced
- 1medium tomato, diced
- avocado, diced
- mango, diced
- cilantro, chopped
Rinse black beans. Fill empty bean can with frozen corn. Pour corn into bowl and thaw.
Add black beans, scallions, peppers, and options to bowl with thawed corn. Mix well.
Whisk olive oil and lime juice (2:1) to form emulsion. Mix into bean mix.
Taste and season with salt and pepper.