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Mexican corn salad is a delicious and refreshing dish that features fresh corn kernels and black beans as its main ingredients. It's a popular summer salad and is often served as a side dish or a light meal on its own.
Ingredients:
- 2 cups fresh or frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño seeds, removed and finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions:
1 In a large mixing bowl, combine the cooked corn, black beans, cherry tomatoes, red bell pepper, red onion, and jalapeño.
2 In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper to make the dressing.
3 Pour the dressing over the corn and black bean mixture, and toss everything together until well combined.
4 Sprinkle the chopped cilantro over the salad and gently toss again.
5 Refrigerate the corn salad for at least 30 minutes to allow the flavors to meld.
Serve Chilled and Enjoy!!