Black Bean and Corn Salad (5 Minutes!)
This black bean and corn salad takes just 5 minutes and requires zero chopping, thanks to one smart shortcut. It’s the fresh, zesty side dish you’ll make on repeat all year long.
- Prep
- 5 min
- Total
- 5 min
- Yield
- 4
Ingredients 8
- 15 -ounce can black beans*
- 15 -ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled )
- 1 cup fresh pico de gallo**, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo )
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
- Zest or juice of ½ lime
- 1 large handful fresh cilantro, chopped or torn
Method 2
- 01
Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo (do not drain), cumin, salt, and olive oil.
- 02
Add torn cilantro and lime juice or zest. Taste and if the salad seems dry or needs more flavor, add a little more lime juice, a drizzle more oil, or more salt or cumin (this covers the variation in brands of pico de gallo). Serve immediately with a slotted spoon as a side salad, in a rice bowl , in tacos , or as a dip with tortilla chips . Store refrigerated for up to 4 days.
Provenance
- recipe-clones/acouplecooks-data
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