Sweet Corn and
Black Bean Salad

This easy, colorful salad is the perfect companion to spicy grilled shrimp.


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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.

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