Black Bean and Corn Salad
Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less. It is a light and fresh accompaniment to what can be a heavy meal of cheese and various meats. It is also a great favorite for kids
Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour
2 cans of sweet corn (not creamed corn) (or 4 ears of fresh corn cooked – grilled with char marks is the best)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste
Preparing Southwestern Black Bean and Corn Salad:
Empty the corn, WITH the liquid into mixing bowl (or cut off the fresh corn from the cob). Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.
Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño (How to cut a pepper). If you need a knife, Melissa’s favorite is Henckels:
When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.