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Spicy Black Bean and Corn Salad
Created by: Howcan Team
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons 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 1 can of black beans, 1 cup of corn, 1/2 cup of diced red bell pepper, 1/4 cup of finely chopped red onion, 1 finely chopped jalapeno pepper, and 1/4 cup of chopped fresh cilantro.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder.
- Pour the dressing over the black bean and corn mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Spicy Black Bean and Corn Salad is a zesty and vibrant dish that originated in the Southwestern United States. This flavorful salad has its roots in the Tex-Mex cuisine, where the combination of black beans, sweet corn, and spicy flavors creates a delightful culinary experience. Renowned chefs like Bobby Flay and Rick Bayless have popularized this dish, infusing it with their own unique twists and techniques. The best versions of this salad can be found in Tex-Mex restaurants across Texas, New Mexico, and Arizona. The key to a perfect Spicy Black Bean and Corn Salad lies in the balance of heat from jalapenos, tanginess from lime juice, and freshness from cilantro. This dish is a must-try for anyone craving a taste of the Southwest.
15 min
4 servings
250 calories
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