Wow – fresh corn, tomatoes, chiles, and black beans – you can’t go wrong. The dressing adds a tangy flavor that pulls it all together.
You might want to adjust salt to taste and it would also be good with mild green chiles or made with jalapenos instead. If using jalapenos, use 1 finely minced jalapeno. You can always adjust the heat by adding more. Note that it is always easy to increase the heat by adding more chiles and/or hotter chiles – but it is hard to subtract heat!
Another suggestion is that you can make this a main dish by adding shredded or chopped chicken, ham, or bacon.
Southwestern Corn and Black Bean Salad
Prep time
Cook time
Total time
A robust, filling and flavorful combination of fresh corn, peppers, tomatoes and black beans with a tangy dressing, this dish is a great addition to that outdoor bbq.
Author: Anita Edge
Recipe type: Salad
Cuisine: Southwestern
Serves: 8
Ingredients
- ¼ cup olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tsp balsamic vinegar
- 1 clove garlic, pressed
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp fresh ground pepper
- 1 tbsp olive
- 3 ears fresh corn (or 2½ cups frozen)
- 1 cup finely diced red bell pepper
- 1 15 oz can black beans, drained and rinsed
- 1 cup hot diced green chiles
- 2 cups chopped tomatoes
- ¼ cup chopped cilantro
- cilantro and crumbled feta cheese for garnish, if desired
Instructions
- Whisk together the 3 tbsp of the olive oil, lime juice, balsamic vinegar, garlic, cumin, salt, and pepper and set aside.
- Cut the kernels off the 3 ears of corn.
- Sear the corn and red bell pepper in 1 tbsp olive oil on high heat until just starting to blacken, about 3 to 4 minutes.
- In a large bowl, stir together the corn/bell pepper mixture with the black beans, chiles, tomatoes, and cilantro.
- Blend in the lime/balsamic vinegar dressing and blend well. Set aside for ½ hour for flavors to blend.
- Garnish with cilantro and feta cheese, if desired, and serve.
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