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Southwest Black Bean and Corn Salad
Created by: Howcan Team
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, diced red bell pepper, finely chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, and chili powder.
- Pour the dressing over the bean and corn mixture and toss to coat evenly.
- Gently fold in the diced avocado.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Southwest black bean and corn salad is a vibrant and flavorful dish that originated in the Southwestern United States. This salad is a fusion of Mexican and American flavors, featuring black beans, sweet corn, bell peppers, and a zesty lime dressing. It has become a staple in Tex-Mex cuisine and is loved for its fresh and colorful ingredients. Chefs like Bobby Flay and Rick Bayless have popularized this dish, and it can be found on the menus of many Southwestern-inspired restaurants. The key to a great Southwest black bean and corn salad is using fresh, high-quality ingredients and balancing the flavors of sweet, savory, and tangy. For the best version of this dish, head to renowned Tex-Mex eateries in Texas or Arizona. The most important elements to get right are the ripe, sweet corn and the zesty lime dressing, which brings a burst of citrusy flavor to the salad. If you're feeling adventurous, you can also try alternative methods such as grilling the corn for a smoky twist on this classic recipe.
15 min
6
220 calories
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