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 - Stillwater Wine & Spirits
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
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.