Southwestern Corn and Black Bean Salad
Cuisine: Southwestern
Author: Anita Edge
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
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.
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
  1. Whisk together the 3 tbsp of the olive oil, lime juice, balsamic vinegar, garlic, cumin, salt, and pepper and set aside.
  2. Cut the kernels off the 3 ears of corn.
  3. 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.
  4. In a large bowl, stir together the corn/bell pepper mixture with the black beans, chiles, tomatoes, and cilantro.
  5. Blend in the lime/balsamic vinegar dressing and blend well. Set aside for ½ hour for flavors to blend.
  6. Garnish with cilantro and feta cheese, if desired, and serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/salads/southwestern-corn-and-black-bean-salad/