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Southwestern - Style Corn and Black Bean Salad

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Servings 8

Ingredients
  

  • Salad -
  • 2 cups frozen white kernel corn thawed
  • 1 teaspoon olive oil plus 2 teaspoons water for sautéing
  • 1 fresh jalapeño seeded and finely chopped
  • 1 15 oz can black beans well rinsed and drained
  • 1 large red pepper cut into thick pieces
  • 1 cup cherry tomatoes halved
  • 4 green onions sliced including tops and bottoms
  • ½ cup chopped red onion
  • 1 avocado chopped (to be added just before serving)
  • ¼ cup snipped fresh cilantro to be added just before serving
  • Dressing - mix in a screw top jar
  • ¼ cup lime juice
  • ⅛ cup balsamic vinegar
  • ⅛ cup pear-infused white balsamic vinegar
  • 1 tablespoon sweetener - either honey date syrup, agave nectar, or coconut palm syrup
  • 1 clove garlic minced
  • 2 teaspoons sriracha
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Instructions
 

  • In a large sauté pan sauté corn and jalapeño in the olive oil-water, a add small amount of water if needed to keep the vegetables from sticking, until the corn is lightly browned.
  • Transfer the corn to a large bowl, cool, then add black beans, red pepper, cherry tomatoes, green and red onions, mix gently.
  • Pour dressing over the salad and mix gently once again.
  • Refrigerate 6 hours or overnight, covered with plastic wrap.
  • Add avocado just before serving, mixing it into the salad gently, sprinkle with the snipped cilantro and serve.