Southwestern Black Bean Salad: The Quick, No-Cook
The Southwestern Black Bean Salad is the ultimate no-cook summer side dish, ready in 45 minutes. Featuring sweet corn and a bright citrus dressing, this Southwe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefyoyo.com.
Cooking tools:
- Fine-mesh sieve
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Can opener
- Spoon
- Paper towel
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 2 (15 oz) cans Black Beans, rinsed and thoroughly drained
- 5 cups Sweet Corn (frozen, thawed or canned, drained)
- 1 large Red Bell Pepper, finely diced
- 1/2 small Red Onion, finely minced
- 1 medium Jalapeño Pepper, finely minced (seeds removed for less heat)
- 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Lime Juice (from 3-4 medium limes)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 3/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Black Pepper, freshly ground
- 1 teaspoon Agave Nectar or Honey (optional)
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