Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a separate bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 23g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- You can use fresh or frozen corn instead of canned corn.
- You can use any color of bell pepper instead of red.
- You can use green onion instead of red onion.
- You can use parsley instead of cilantro.
Variations:
- Add diced avocado for extra creaminess.
- Add diced tomatoes for extra freshness.
- Add cooked quinoa for extra protein.
Tips and tricks:
- Make sure to rinse the black beans and corn before using them.
- Adjust the amount of jalapeno pepper to your liking.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves
Pairings:
- Serve with grilled chicken or fish.
Suggested side dishes:
- Tortilla chips
- Rice
Troubleshooting advice:
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to rinse the black beans and corn before using them.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Corn and black bean salad is a popular dish in Mexican cuisine.
Flavor profiles:
- This salad is fresh, tangy, and slightly spicy.
Serving suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A