Wednesday, May 27, 2015

Black Bean and Fresh Corn Salad

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Fresh corn is a hot commodity in the summertime and can be found at all farmers' markets or your local grocery store. Grilling corn is one of my favorite ways to eat it, but I also really enjoy it raw off the cob and in a salad. Lime juice makes an excellent base for this salad dressing, so I paired that with cumin, salt and pepper for a quick and fresh topping. Enjoy!

Printable Recipe

  • 3 ears corn, shucked
  • 1 (15 oz.) can black beans, rinsed
  • 1 cup grape tomatoes, sliced in half lengthwise and seeded
  • 5 tbsp. fresh lime juice
  • Salt and pepper, to taste
  • 1 1/4 tsp. ground cumin
  • 1/3 cup olive oil
Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl.

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

Source: SK Original

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