Advertisement
Ingredients
1 cup cooked corn kernels (see Micro-Tips)
1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
8 to 9 ounces ripe tomato, cored and cut ¼-inch dice (1 cup)
1 ½ ounces peeled onion, finely diced
1 cup lightly packed cilantro leaves, coarsely chopped
1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon kosher salt, or more if using home-cooked beans
Freshly ground pepper to taste
Preparation
- Step 1
Combine all ingredients. Allow to stand for ½ hour. Taste for salt and pepper.
Private Notes
Comments
A really quick and delicious side dish. I also added a diced red pepper and a clove of garlic. I also added a dash of cumin to the dressing, along with a bit of sugar. It got rave reviews. I plan to eat the leftovers as a dip with tortilla chips.
Substituted shallot for onion, but that's the only change. Delicious!
Solid recipe. Had yellow pepper on hand so added that and a little coriander (because I didn’t have cilantro) and Mexican oregano (probably too strong for this application). Subbed green onion. I think avocado would be a good addition and make it more of a meal.
Solid recipe. Had yellow pepper on hand so added that and a little coriander (because I didn’t have cilantro) and Mexican oregano (probably too strong for this application). Subbed green onion. I think avocado would be a good addition and make it more of a meal.
Add garlic, cumin and smoked paprika.
I recommend making this the day before you plan on serving it to give the flavors a chance to develop overnight in the fridge. Also I used a can of niblet corn, drained, instead of fresh. There were no leftovers.
