This Mexican Corn and Black Bean Salad is a colorful and refreshing dish that is great for summer parties. A zesty lime dressing, grilled corn, black beans, fresh vegetables, and a mix of spices make it taste like Mexico.
Ingredients: 2 cups cooked black beans. 2 cups grilled corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1/4 cup red bell pepper, diced. 1/4 cup green bell pepper, diced. 1 jalapeo pepper, finely chopped optional. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 1 cup crumbled feta cheese optional. Tortilla chips for serving.
Instructions: In a large bowl, combine black beans, grilled corn, cherry tomatoes, red onion, cilantro, red bell pepper, green bell pepper, and jalapeo pepper if using. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad ingredients and toss to coat everything evenly. If desired, sprinkle crumbled feta cheese over the top of the salad. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Mexican Corn and Black Bean Salad with tortilla chips on the side. Enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
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