Corn & Black Bean Salad
An easy Mexican corn salad recipe that is perfect for summer. A nice refreshing salad that is made with fresh corn and served cold. Great as a healthy side dish with grilled meat!
Dovetailing Tips: Use prepared corn from Day1.
|6 ears||corn, shucked|
|1/2 cup||red onion, diced|
|1 can||black beans, drained and rinsed|
|1/2 cup||cherry tomatoes, cut in half|
|for the sauce:|
|3 tablespoons||butter, melted|
|2 tablespoons||limes juice, about 1 lime|
|1 tablespoon||taco seasoning mix|
|1 teaspoon||chili powder|
|1 teaspoon||garlic powder|
|2 tablespoons||cilantro, for garnish, optional.|
In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and place corn into a bowl of ice water to stop the cooking. Once the corn is cool, cut the kernels from the cobb into a large bowl.
Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn. Set aside.
In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.
Drizzle the dressing over the corn mixture, stir to combine. Chill the salad for at least 1 hour before serving. Garnish with cilantro if desired.