Sweet Corn and Black Bean Salad

“The original recipe I found on epicurious many years ago but it used black eyed peas which I don't like. It was also labeled a salsa which I suppose would be good as well but my favorite way to eat this is as a salad for lunch. I like big servings of veggies so this usually lasts me two lunches but served as a side dish I suppose it could easily serve 4.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
  2. In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
  3. Pour dressing over salsa and mix gently. Add salt and pepper to tas.

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