Sweet corn and black beans, a classic summer time salad I enjoy no matter the season. Of course, I insist on juicing the limes so I get the full blast of tangy citrus. The bell pepper adds a bit of crunch as the jalapeno provides just enough heat to keep things interesting. Cilantro rounds out the south of the border theme. This is one of my favorite salads, especially when the lime juice and salt are perfectly balanced. Be sure to adjust the seasoning before serving
|Number of servings:||8 - 12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 pounds frozen sweet corn (or, removed from the cob)
- 1 red bell pepper, diced
- 1/2 cup green onion, sliced on the bias
- 1 medium jalepeno pepper, finely diced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 1 15 ounce canned black beans
- 1/4 cup canola oil
- 1/4 cup fresh squeezed lime juice
- 1 teaspoons salt
- 1/2 teaspoons pepper
Add corn to a serving bowl.
Wash red bell pepper, dice to 1/8 inch pieces. Add to bowl.
Wash green onions and finely slice. Add to bowl.
Wash jalepeno pepper, mince finely, then add to the bowl.
Juice the lime with a reamer.
Make dressing: Combine canola oil, lime juice, finely cut parsley, finely cut cilantro, salt and pepper.
Add dressing to the bowl and toss.
Taste salad and add more salt, lime juice and jalepeno if preferred.
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Sweet Corn Salad with Black Beans
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Making Kosher Salads
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