Fresh Black Bean Salad

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: cookieandkate.com

kept byClara
recipe by

Notes:

Change it up: Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.

print

Ingredients:

3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (about ½ medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste

In a large serving bowl combine all of the ingredients. Toss to combine.
You can use 3 ears of corn. You can adjust seasoning by addding ateaspoon or two more of vinegar or lime juice. Add a 1/4 teaspoon or so of salt. Cover and chill at least a couple of hours

See original recipe at cookieandkate.com