Salad or salsa? You choose!
This black bean and corn salad, or salsa, makes a great side for potlucks, picnics and for taco night! It also makes great left overs for weekday lunches. Leave out the jalapeño if you aren’t fond of spice or kick it up by adding a jalapeño with its seeds. Rich in plant protein and anti-oxidants, this simple salad is a great addition to your recipe rotation!
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Vegan/vegetarian
Ingredients:
- 2 tbsp olive oil, divided
- 2 cups frozen corn, thawed
- 2 tsp cumin powder
- 1 medium red bell pepper, chopped
- 2 cans black beans, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 small red onion, finely diced
- 1 bunch cilantro
- 1 jalapeño, finely chopped, include seeds for more heat or remove them all together for less or omit for no spice at all
- 3 tbsp lime juice
- Salt and pepper to taste
Directions:
- Heat a medium skillet on medium high and cook the corn in 1 tbsp olive oil until slightly browning or about 5-7 minutes.
- Add red pepper and cumin and cook another minute. If sticking, add a splash of water and scrape the cumin from the pan. Heat the peppers just enough to begin to cook them but not soften.
- Transfer to a medium mixing/serving bowl.
- Add black beans, tomatoes, red onion, cilantro and jalapeño (optional) to the bowl.
- Whisk together remaining olive and lime juice then add to salad and toss to combine.
- Add salt and pepper to taste.Let chill in fridge ahead of time.
- Serve as a side salad or a salsa for tacos or corn chips.
Learn more about Beans and Legumes then give these bean recipes a try:
Mexican Black Bean and Quinoa Salad
Refried Pinto Beans for Burritos, Tacos or Layered Dips
Or give this Lemony Beetroot Hummus, Roasted Garlic and Chilli Hummus or this pro-biotic rich Chick-chee Hummus a try for a delicious and nutritious dip option!