


Smoky Southwestern Black Bean and Corn Salad
Fresh cilantro and a zesty honey lime dressing makes this crisp black bean and corn salad great side with grilled fare or worthy addition to any burrito or quesadilla recipe.
Recipe - St. Louis Park

Smoky Southwestern Black Bean and Corn Salad
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 package (10 oz) Birds Eye Super Sweet corn kernels
1 can (14 oz) black beans, drained and rinsed
1 small red bell pepper, seeded and chopped
1 medium jalapeno, seeded and chopped
1/2 cup red onion, chopped
1/4 cup chopped cilantro
2 tbsp lime juice
1 chipotle chili in adobo sauce, finely chopped
1/2 tsp honey
1/2 tsp salt
2 tbsp vegetable oil
Directions
- Cook corn according to package directions. Drain and rinse under cold water until cool.
- In a large bowl, combine corn, black beans, red pepper, jalapeno, red onion, and cilantro.
- In a small bowl, combine lime juice, chipotle chili, honey, and salt. Slowly whisk in oil. Drizzle vinaigrette over the bean and corn mixture and toss to coat.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings

Birds Eye Steamfresh Corn, Super Sweet, 10 Ounce

Bushs Best Black Beans, 15 Ounce
3 for $4
With My Cub Rewards

Produce Red Bell Pepper, 1 Each

Fresh Jalapeno Peppers, 0.1 Pound

Produce Red Sweet Onion, 0.75 Pound

Fresh Cilantro Herbs, 1 Each

Concord Foods Lime Juice, Reconstituted, 4.5 Ounce
Not Available

Essential Everyday Honey, 24 Ounce

Essential Everyday Salt, Plain, 26 Ounce

Essential Everyday Vegetable Oil, Pure, 24 Ounce
Directions
- Cook corn according to package directions. Drain and rinse under cold water until cool.
- In a large bowl, combine corn, black beans, red pepper, jalapeno, red onion, and cilantro.
- In a small bowl, combine lime juice, chipotle chili, honey, and salt. Slowly whisk in oil. Drizzle vinaigrette over the bean and corn mixture and toss to coat.