This healthful southwestern dish can be a salad, side, or salsa (served) with corn tortilla chips. My version is made with black beans cooked from scratch (I’m not a fan of the heavy sodium in canned black beans). I use fresh corn and make a southwestern flavored dressing to highlight the ingredients. As a salsa, you could add some heat (to taste) if desired, with a chopped serrano or jalapeno chile. Either way this dish is fresh, simple, delicious and always satisfying. Canned black beans may be substituted, however I recommend holding off on the salt until taste tested. This is a great dish for the dinner, parties, picnics and pot lucks. Feel free to double, triple (or quadruple) the recipe to feed a crowd.
If you’re like me and detest the extremely high sodium in canned beans, then buy them dry, soak overnight, and cook them yourself (click here for instructions; Beans…dried vs canned). I boiled the fresh sweet corn for 3 minutes, cooled and then shaved it off the cob.
The dressing has a pinch of cumin and some chili powder that balances with the lime juice, zest, and olive oil . Be sure to zest the lime before juicing.
Black Bean and Corn Salad/Salsa
Makes 3-4 side servings
1 1/4 cups black beans, rinsed and drained
3/4 cup fresh cooked corn, shaved from the cob
6 cherry tomatoes, quartered
1/4 cup chopped bell pepper (any color), small dice
1/4 cup diced cucumber
2 tablespoons sliced scallion (green only)
2 tablespoons chopped cilantro
1/2 avocado, medium dice
1/8 teaspoon chili powder
Pinch of ground cumin
1/4 teaspoon kosher salt
Zest of one lime
2 1/4 teaspoons freshly squeezed lime juice (from 1 lime)
1 tablespoon plus 1/2 teaspoon extra-virgin olive oil
In a medium-size bowl, combine the salad or salsa ingredients (except the avocado). In another bowl, combine the dry dressing ingredients and stir in the lime juice. Whisk in the olive oil until blended. Right before serving, pour the dressing over the salad and fold to combine. Add the avocado and fold gently.
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