Sweet Corn and Black Bean Salad Recipe
This easy, colorful salad is the perfect companion to spicy grilled shrimp.
Ingredients
| 1 | 15-ounce can | black beans, drained and rinsed |
| 1 | cup | frozen sweet corn kernels, thawed |
| 3 | medium | tomatoes, seeded and chopped |
| 1–2 | roasted bell peppers, seeded and chopped* | |
| ½ | medium | red onion, chopped |
| 1/4 | cup | fresh cilantro leaves, chopped |
| 1 | serrano chile, chopped fine | |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 3 | tablespoons | freshly squeezed lime juice |
| ~ | cilantro leaves, for garnish |
| * Save time and buy bottled roasted peppers, or see How To Roast and Seed Bell Peppers to make your own. |
Directions
1. Combine the rinsed beans, corn, tomatoes, peppers, onion, cilantro, chile, salt and pepper in a spacious mixing bowl.
2. Pour the lime juice over the salad and mix well.
3. Let sit at room temperature for 1 hour to develop the flavors.
4. Adjust the seasonings if needed and garnish with cilantro just before serving.
Preparation Time:
10 minutes plus 1 hour downtime
