black bean & corn salad

Name: Black Bean & Corn Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon(s) avocado oil; 15 ounce(s) black beans, canned (drained); 12 ounce(s) corn, frozen; 1-2 clove(s) garlic, minced; 1 medium 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)

(2 RATINGS)

24 Pinches 8 Photos

NE Lady

Chadron, NE

Updated on Jan 21, 2023

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.

Rate

prep time 10 Min

cook time 10 Min

method Saute

yield 4-6 serving(s)

Ingredients

1 tablespoon avocado oil
15 ounces black beans, canned (drained)
12 ounces corn, frozen
1-2 clove garlic, minced
1 medium 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

Step 1

Drain and rinse black beans; chop bell pepper, onion, jalapeno & tomatoes. Mince the garlic.

Step 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.
Step 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.
Step 4

Turn off the heat. Add the drained black beans. Stir well. Add hot sauce to taste.
Step 5

Cool, then refrigerate for at least 2 hours. Serve cold.
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