Spicy Black Bean and Corn Salad

Name: Spicy Black Bean and Corn Salad
Yield: 4 servings
Ingredients: 480 g cooked black beans, drained and rinsed well-drained; 240 g corn kernels thawed if frozen, or cut from cooked ears; 150 g red bell pepper small dice; 60 g red onion finely diced; 20 g jalapeño seeded and finely minced; 15 g fresh cilantro leaves and tender stems chopped; 45 ml lime juice freshly squeezed; 30 ml olive oil; 2 g ground cumin; 2 g chili powder; 6 g garlic finely grated or minced; 4 g kosher salt; 1 g black pepper freshly ground

A cold bean-and-corn side salad with crisp vegetables and a lime vinaigrette. The black beans give it substance, while the corn and peppers keep the texture fresh and varied.

By Julienne

Servings: 4

Ingredients

480 g cooked black beans, drained and rinsed well-drained
240 g corn kernels thawed if frozen, or cut from cooked ears
150 g red bell pepper small dice
60 g red onion finely diced
20 g jalapeño seeded and finely minced
15 g fresh cilantro leaves and tender stems chopped
45 ml lime juice freshly squeezed
30 ml olive oil
2 g ground cumin
2 g chili powder
6 g garlic finely grated or minced
4 g kosher salt
1 g black pepper freshly ground

Instructions

In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro. If using frozen corn, make sure it is fully thawed and well drained first. The vegetables and beans are evenly distributed in the bowl.
In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, garlic, kosher salt, and black pepper until the dressing looks emulsified. Optional: taste and add a little more salt only if needed, but do not add extra beyond the listed total. The dressing is glossy and unified, with no visible spice clumps.
Pour the dressing over the salad and toss thoroughly until every component is coated. Let it stand for 5 minutes so the flavors settle and the beans absorb some dressing. The salad looks evenly dressed and lightly glossy, not soupy.
Taste and adjust only with the listed ingredients if needed by tossing again briefly. Serve chilled or at cool room temperature. The salad tastes bright, seasoned, and balanced, with crisp vegetables and tender beans.