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  • Black Bean & Corn Salad

    1 vote
    Black Bean & Corn Salad
    Prep time:
    Servings: 4-6
    by Shauna Duncan
    7 recipes
    		 >
    A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.

    Ingredients

    • 1 can black beans, rinsed and drained
    • 1 can corn, drained
    • 1 can diced tomatoes, with juice
    • 1/2 jar of roasted red peppers, drained and chopped
    • 1 jalapeno, raw, seeded, and chopped
    • 2 limes, zested & juiced
    • 2 tablespoons balsamic vinaigrette (or white balsamic vinaigrette)
    • 1/2 cup basil micro greens
    • 1/2 teaspoon ground cumin
    • 1/4 cup olive oil
    • Sea salt and ground pepper to taste

    Directions

    1. Mix together the beans, corn, tomatoes, peppers, and jalapeno.
    2. In a separate bowl combine the lime juice, lime zest, balsamic vinegar, microgreens, and cumin. Slowly whisk in the olive oil. Whisk constantly as you're pouring in the oil until the mixture thickens. Season with salt and pepper to taste.
    3. Pour mixture into the salsa and toss until completely coated.
    4. Refrigerate for at least one hour or overnight. Toss again before serving.

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