Mexican Black Bean Salad
This Mexican Corn and Bean Salad is wonderful for potlucks, with chips and makes a fabulous side for sandwiches and grilled entreés too!
Ingredients
For the salad:
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can black-eyed peas, drained and rinsed
- ½ medium red onion cut into ¼-inch dice
- 1 small yellow bell pepper cut into ¼-inch dice
- 1 red bell pepper cut into ¼-inch dice
- ½ large seedless cucumber or 3 medium Persian cucumbers cut into ¼-inch dice
- 6 ears fresh corn or 2 11-ounce cans summer sweet corn
- ½ cup finely chopped fresh cilantro
- 1 medium-size jalapeño finely diced
For the dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons white sugar
- 1 clove crushed garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the salad:
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If using fresh corn, place 3 unhusked ears in the microwave and cook on high power for 5 minutes. Allow to cool for 5 minutes, then cut 1 inch off the bottom of each ear. Starting at the top, peel off husks and silk. Check for any residual silk and remove. Cut kernels off of cobs and place in a large bowl. Repeat with the remaining 3 ears of corn. Discard husks. If using canned corn, drain well and transfer to a large serving bowl.
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Add beans, bell peppers, cucumber, corn, red onion and jalapeño to the bowl with the corn. Set aside.
For the dressing:
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Combine all ingredients in a jar with a tight-fitting lid. Shake well.
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Pour half of the dressing over vegetable mixture in the bowl; stir well. Refrigerate for at least 1 hour. Taste and add extra dressing and seasoning (salt and pepper) as desired, to taste.