Black Beans Corn Salad

Difficulty MEDIUM
60 min
Black Beans Corn Salad

BLACK BEANS CORN SALAD

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Ingredients

  • 1 package Isadora® Whole Black beans, drained
  • 4 ears fresh corn, shucked and silk removed
  • 1 pint cherry tomatoes, halved or quartered if large
  • 1/3 cup red onion, minced
  • ½ fresh jalapeno, seeded and finely minced
  • ½ cup cilantro, packed lightly and coarsely chopped
  • Guarnición
  • ⅓ cup olive oil
  • 3 tbs. fresh lime juice
  • 1 clove garlic, peeled and diced
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
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Preparation

Cook corn in boiling water for about 5 minutes. Drain and cool. Cut corn off the cob; use the back of the knife to scrape the delicious inner kernels from the cob. 

Combine corn, tomatoes, Isadora Beans, red onion, jalapeno and cilantro in a large bowl.

Place the garlic and salt in the bottom of a small bowl. Use the back of a wooden spoon to crush the garlic and salt together.  Add the olive oil, lime juice, and pepper then add to the vegetables and mix gently.

Check seasonings and add salt, pepper or additional lime juice if needed.