This is a print preview of "Black Bean & Corn Salad" recipe.

Black Bean & Corn Salad Recipe
by Shauna Duncan

Black Bean & Corn Salad

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Southern/soul food
  Servings: 4

Goes Well With: Tortilla chips and guacoloe, tortillas

Wine and Drink Pairings: A cold beer with a lime

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.