black bean & corn salad
(2 ratings)
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.
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(2 ratings)
yield
4 -6
prep time
10 Min
cook time
10 Min
method
Saute
Ingredients For black bean & corn salad
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1 Tbspavocado oil
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15 ozblack beans, canned (drained)
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12 ozcorn, frozen
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1-2 clovegarlic, minced
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1 mdonion, chopped
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1bell pepper, chopped
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1jalapeño, chopped
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2roma tomatoes, chopped
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salt, to taste
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black pepper, to taste
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hot sauce, to taste (i use tapatia)
How To Make black bean & corn salad
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1Drain and rinse black beans; chop bell pepper, onion, jalapeno & tomatoes. Mince the garlic. -
2Heat up oil over a medium-high heat in a large skillet; add corn and cook 3-5 minutes, until the corn is hot.
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3Add 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.
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4Turn off the heat. Add the drained black beans. Stir well. Add hot sauce to taste.
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5Cool, then refrigerate for at least 2 hours. Serve cold.
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Categories & Tags for Black Bean & Corn Salad:
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