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Fresh Black Bean and Corn Salad

A close-up view of an authentic Mexican black bean salad served in a decorative ceramic bowl, packed with sweet corn, juicy tomatoes, red bell peppers, and topped with a fresh cilantro sprig.
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Ingredients

  • 1 can (15 oz) black beans, rinsed and drained well

  • 1.5 cups sweet corn kernels (fresh, canned, or thawed frozen)

  • 1 cup cherry tomatoes, halved

  • 1/2 large red bell pepper, finely diced

  • 1/4 cup red onion, finely diced

  • 1/4 cup fresh cilantro, roughly chopped

  • 1/3 cup crumbled feta or Cotija cheese

For the Zesty Lime Vinaigrette:

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lime juice (about 1 large lime)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon kosher salt (or to taste)

  • 1/4 teaspoon black pepper

Instructions

  • Place the rinsed black beans, corn, cherry tomatoes, bell pepper, red onion, and fresh cilantro into a large mixing bowl.

  • In a small jar with a tight-fitting lid, combine the olive oil, fresh lime juice, cumin, chili powder, salt, and black pepper. Shake vigorously until smooth and emulsified.

  • Pour the dressing over the vegetable mixture in the large bowl. Toss gently to combine and coat everything evenly.

  • Carefully fold in the crumbled feta or Cotija cheese.

  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to marry before serving. Serve chilled or at room temperature!

Find it online: https://www.endrecipes.com/the-best-fresh-black-bean-and-corn-salad-recipe/