black bean & corn salad

a recipe by
NE Lady
Chadron, NE

Easy salad for Mexican night at our house. You can adjust the spiciness by adding more peppers or omitting them. The hot sauce does add a spicy zing; if you're leaving out the hot sauce, I recommend adding a squeeze or two of lime juice.

serves 4-6
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For black bean & corn salad

  • 1 Tbsp
    avocado oil
  • 15 oz
    black beans, canned (drained)
  • 12 oz
    corn, frozen
  • 1-2 clove
    garlic, minced
  • 1 md
    onion, chopped
  • 1
    bell pepper, chopped
  • 1
    jalapeño, chopped
  • 2
    roma tomatoes, chopped
  • salt, to taste
  • black pepper, to taste
  • hot sauce, to taste (i use tapatia)

How To Make black bean & corn salad

  • Chopped Veggies
    1
    Drain and rinse black beans; chop bell pepper, onion, jalapeno & tomatoes. Mince the garlic.
  • Add frozen corn to the hot oil.
    2
    Heat up oil over a medium-high heat in a large skillet; add corn and cook 3-5 minutes, until the corn is hot.
  • Add veggies to hot corn.
    3
    Add all of the chopped/minced ingredients into the skillet and stir well. Season with salt and black pepper. Cook 2-4 minutes, or until the veggies are fragrant and a little soft.
  • Add beans to the corn and veggies.
    4
    Turn off the heat. Add the drained black beans. Stir well. Add hot sauce to taste.
  • Cool, refrigerate & eat!
    5
    Cool, then refrigerate for at least 2 hours. Serve cold.
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