Ingredients
• 2 cups fresh or frozen corn kernels, thawed
• 1 (15 oz) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Instructions
- Prepare the Vegetables: Rinse and drain the black beans. Dice the red bell pepper and red onion. Halve the cherry tomatoes. Chop the fresh cilantro. This preparation work will ensure that all the ingredients are ready to come together seamlessly.
- Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper. This flavorful dressing will coat the salad and infuse it with a zesty, tangy flavor.
- Assemble the Salad: In a large mixing bowl, combine the corn kernels, black beans, diced bell pepper, halved cherry tomatoes, and diced red onion. Gently toss the ingredients together until they’re evenly distributed.
- Dress and Chill: Pour the prepared dressing over the salad and gently fold it in until the ingredients are evenly coated. Cover the bowl and refrigerate the salad for at least 30 minutes, allowing the flavors to meld and the vegetables to chill.
- Finish with Herbs: Just before serving, sprinkle the chopped fresh cilantro over the top of the salad. The vibrant green herbs will add a burst of freshness and aroma to the dish.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Classic Corn and Black Bean Salad Recipe