Recipe courtesy of Michael Gintert
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Black Bean Salad with Fresh Corn
Total:
3 hr 10 min
Prep:
1 hr
Inactive:
2 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
3 hr 10 min
Prep:
1 hr
Inactive:
2 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 cups black beans, cooked, rinsed
  • 1 ear corn, boiled, kernels removed from the cob
  • 1/2 medium red onion, diced
  • 1/2 medium red bell pepper, diced
  • 1/2 medium poblano pepper, diced
  • 1/4 cup chopped cilantro (leaves and stems)
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon black pepper
  • 1 tablespoon salt

Directions

Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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