STREAMING NOW: The Layover

Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette

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“This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine beans, corn, and both onions in a mixing bowl.
  2. In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
  3. Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
  4. Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

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