Roasted Corn and Black Bean Salad


2 cans black beans, drained
6 ears sweet corn, roasted or grilled, kernels removed
1 large tomato, diced
1 large green bell pepper, diced
1 small candy onion, very thinly sliced
½ cup cilantro, minced
1 lime, juiced
2 tablespoons cider vinegar
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chipotle in adobo sauce, minced
4 tablespoons olive oil
salt and pepper


Combine black beans, corn, tomato, green pepper, candy onion and cilantro in a large mixing bowl.

In a small mixing bowl, combine lime juice, vinegar, chili powder, coriander, cumin and minced chipotle pepper. Stir well. Slowly whisk in olive oil to form an emulsion. Pour dressing over corn and black bean mixture. Season with salt and pepper to taste. Chill and serve.

From: Yukiko
Yield: 6 cups

Ingredients: bell peppers, black beans, chile powder, chipotle in adobo sauce, cider vinegar, cilantro, coriander, cumin, lime juice, olive oil, onion, sweet corn, tomatoes

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