Black beans, also called turtle beans, are native to North America. They were a staple in the diets of Central and South Americans 7,000 years ago. Both black beans and corn were grown by Native Americans for food. In fact, they may have been the first group of people in the country to combine them in a rustic salad-type dish like this one. With its great flavor, color, and texture it’s hard to resist this black bean and corn salad. It could be used as a taco filling or tasty side dish served with Mexican foods. Variations include adding avocado, jalapeño, and cumin. Using cilantro gives this salad a bright and distinctive flavor.
Recipe Servings: 6
Ingredients
- 2 cans black beans, rinsed and drained
- 1½ cups corn kernels (fresh, frozen, or canned)
- ⅓ cup red onion, chopped
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- ½ cup cilantro leaves
- ½ cup olive oil
- ⅓ cup lime juice
- 1 garlic clove, minced
- ⅛ tsp ground cayenne pepper
- 1 tsp salt
- Freshly ground black pepper, to taste
Directions
- Stir together beans, corn, onion, bell pepper, and tomatoes in a large bowl.
- Whisk together cilantro, olive oil, lime juice, garlic, cayenne pepper, salt, and black pepper in a small bowl.
- Pour dressing over bean mixture and gently toss to coat.
- Serve immediately or refrigerate until ready to serve.
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