Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Beans, Comfort Food, Cooking Light, Dinner, Game Day, Kid Friendly, Lunch, Mexican, Party Foods, Picnics, Salads, Side Dishes, Spring, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetables, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
