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Smoky and Refreshing: Black Bean and Corn Salad Recipe
When it comes to summer barbecues, no gathering is complete
without a delicious and vibrant side dish. One dish that has gained immense
popularity over the years is the Black Bean and Corn Salad. Bursting with
flavor, this salad combines the natural sweetness of corn, the creaminess of
black beans, and the freshness of various ingredients to create a delightful
harmony on your plate. Whether you're hosting a backyard barbecue, attending a
potluck, or simply craving a healthy and satisfying salad, this recipe is a
must-try.
Ingredients:
- 1
can (15 ounces) black beans, rinsed and drained
- 2
cups fresh or frozen corn kernels
- 1
red bell pepper, diced
- 1
small red onion, finely chopped
- 1
jalapeño pepper, seeds removed and finely chopped
- 1
cup cherry tomatoes, halved
- 1/4
cup fresh cilantro, chopped
- 2
tablespoons lime juice (approximately 1 lime)
- 2
tablespoons extra-virgin olive oil
- 1
teaspoon ground cumin
- 1/2
teaspoon smoked paprika
- Salt
and pepper to taste
Instructions:
- Prep
the ingredients:
- Rinse
and drain the black beans to remove any excess sodium or brine.
- If
using fresh corn, carefully slice the kernels off the cob. If using
frozen corn, thaw it according to the package instructions.
- Dice
the red bell pepper into small pieces.
- Finely
chop the red onion and jalapeño pepper, ensuring to remove the seeds.
- Halve
the cherry tomatoes.
- Chop
the cilantro leaves.
- Combine
the ingredients:
- In
a large mixing bowl, add the black beans, corn kernels, diced red bell
pepper, chopped red onion, jalapeño pepper, halved cherry tomatoes, and
fresh cilantro.
- In
a separate small bowl, whisk together the lime juice, extra-virgin olive
oil, ground cumin, smoked paprika, salt, and pepper until well combined.
- Toss
and marinate:
- Pour
the dressing over the salad ingredients in the large mixing bowl.
- Gently
toss all the ingredients together, ensuring the dressing evenly coats the
black beans, corn, and vegetables.
- Allow
the salad to marinate in the refrigerator for at least 30 minutes to
enhance the flavors.
- Serve
and enjoy:
- Remove
the black bean and corn salad from the refrigerator and give it a final
toss.
- Taste
and adjust the seasoning if needed, adding more lime juice, salt, or
pepper according to your preference.
- Transfer
the salad to a serving dish or individual plates.
- Serve
the salad as a side dish alongside grilled meats, as a topping for tacos
or quesadillas, or enjoy it as a refreshing standalone salad.
Tips:
- For
added smokiness, you can char the corn on the grill before adding it to
the salad.
- Customize
the heat level by adjusting the amount of jalapeño pepper. For a milder
flavor, remove the seeds and membrane entirely.
- Feel
free to add additional vegetables such as diced avocado, cucumber, or even
mango for a tropical twist.
- Leftovers
can be stored in an airtight container in the refrigerator for up to three
days. Just note that the salad may become slightly watery due to the
release of moisture from the vegetables.
The Black Bean and Corn Salad is a delightful addition to
any summer meal. With its colorful presentation and bold flavors, it brings a
burst of freshness to your barbecue spread. Whether you're a vegetarian, vegan,
or simply looking for a healthy and flavorful dish, this salad is sure to
become a favorite. So, grab those ingredients, put on your apron, and get ready
to impress your guests with this smoky and refreshing salad that will have
everyone asking for seconds!