Mexican Seared Corn & Bean Salad
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Ingredients
  • 15 oz can black beans, rinsed and drained
  • 22 oz can Bush's Grillin' Beans Steakhouse Recipe, not drained
  • 3 ears fresh corn, kernels cut off the cob
  • ½ tbsp butter
  • ½ cup diced green chiles (505 is good)
  • 1 large bell pepper, any color, chopped
  • ½ cup chopped red onion
  • 1 cup chopped tomatoes
  • 2 stalks celery, thinly sliced
  • 1 cup chopped peeled cucumber
  • ½ cup cilantro, chopped
  • .....
  • ¼ cup olive oil
  • 2 tbsp fresh lime juice (1-2 limes)
  • 1-2 large garlic cloves, pressed
  • 2 tsp sugar
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp Frank's red hot sauce, more to taste
  • ½ tsp dark chili powder
  • ½ tsp salt
  • ½ tsp fresh ground pepper
Instructions
  1. In a medium skillet, sear the corn in butter over medium high heat - just until cooked and hints of brown appear around the edges, about 5 minutes. Then set aside to cool down.
  2. While corn is searing, make the dressing: In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, oregano, hot sauce, chili powder and salt; whisk well and set aside.
  3. In a large bowl, add beans, corn, bell pepper, cucumber, celery, tomatoes, cilantro and red onion.
  4. Pour dressing over salad and gently mix with large spoon until well combined. Garnish with more cilantro.
  5. Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/bean-salads/mexican-seared-corn-bean-salad/