Fresh Corn + Black Bean Salad
Yield: ~6 cups
Serving Size: 1/2 cup
1/3 cup olive oil
Juice of 1 lime (~2 tablespoons)
1/2 teaspoon sea salt
Pinch ground black pepper
3 ears of corn, boiled and cut off the cob
2 (15 oz) cans black beans, drained and rinsed
3 scallions, thinly sliced
1 jalapeno, finely chopped (leave seeds in for extra spice, or remove seeds for more mild spice)
1 red bell pepper, diced
1/2 cup finely chopped fresh cilantro
1. Whisk together olive oil, lime juice, salt, and pepper. Set aside.
2. Combine corn, black beans, scallions, jalapeno, pepper, and cilantro in large bowl. Add oil + lime juice mixture to salad and mix until thoroughly dressed.
3. Serve cold or at room temperature.
*The salad will better absorb the flavors of the dressing if the corn is still a bit warm (but cooled enough to handle to cut off the cob) when combined.
*3 ears of fresh corn is equal to ~2 1/4 cups corn, so an alternative option is to use ~2 1/4 cups defrosted frozen corn.
Serve as a side dish at a BBQ, add diced avocado for a more filling vegetarian lunch, or serve over grilled chicken for a hearty dinner!